Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) square baking pan with parchment paper.

In a large bowl, cream the softened butter and caster sugar together with an electric mixer until pale and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Gently fold in the sifted flour alternately with the milk until the batter is smooth and combined.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Place the cooled cake in the fridge or freezer for 30 minutes to make slicing easier.

Slice the chilled cake into 12 even squares and trim any hard crusts if desired.

To make the glaze, whisk the icing sugar, lemon juice, lemon zest, and melted butter in a heatproof bowl until smooth. If too thick, add a teaspoon of hot water.

In a separate shallow dish, combine the desiccated coconut and finely grated white chocolate.

Using two forks, dip each cake square into the lemon glaze, allowing the excess to drip off, then roll immediately in the coconut mixture to coat evenly.

Place the finished lamingtons on a wire rack to set for at least 15 minutes before serving.