Step 1

Preheat oven to 180C. Line an 18cm x 27cm slice tin with baking paper.

Step 2

Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Beat in vanilla, then fold in flour and milk to form a smooth batter. Pour into prepared tin and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Set aside to cool completely.

Step 3

Place cream in a small saucepan and heat until bubbles appear around the edge. Add chocolate and stir until melted. Stir in Vegemite. Remove from heat. Sift icing sugar and cocoa into a large bowl. Pour in chocolate mixture and whisk. Whisk in milk to form a smooth, thin, pourable consistency.

Step 4

Cut sponge cake into 4cm squares. Slice each square in half and spread with a jam, then sandwich back together. Place coconut in a shallow dish. Using two forks, coat each sponge sandwich completely in the glaze, allowing excess to drip off. Carefully toss in coconut and place on a tray lined with baking paper. Continue with remaining sponge squares.