Step 1

Preheat oven to 180C/160C fan forced. Grease a 16 x 26cm slice pan and line with baking paper. Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add 1 egg and 1 tablespoon of the flour. Beat until well combined. Repeat with remaining egg and another 1 tablespoon flour. Stir in half the remaining flour. Stir in half the milk. Repeat with remaining flour and milk.

Step 2

Spoon into the prepared pan. Smooth the surface. Bake for 20-22 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely. Cover the cake with a clean tea towel and set aside overnight.

Step 3

Sift the icing sugar and cocoa powder into a large bowl. Stir in the butter and hot espresso until smooth. Place the coconut in a shallow bowl.

Step 4

Cut cake into 24 squares. Use 2 forks to dip the lamingtons, 3 at a time, in the chocolate mixture to coat. Shake off excess. Coat in coconut. Transfer to a wire rack set over a baking tray to set. Repeat with remaining cake, icing and coconut. Set aside until set. Top with a dollop of cream and a coffee bean.