Preheat your oven to 180 degrees celsius (350 degrees Fahrenheit). Butter and flour a rectangular baking tin (33x24cm).

Cream the butter and sugar at a medium-high speed until the colour is pale and the mixture is light and fluffy. Add the vanilla and gradually beat in the eggs one at a time, beating well between each addition.

Gently fold in half of the flour and milk until combined. Then fold in the remaining flour and milk. Put the mixture into your prepared baking tin.

Bake for 22-25 minutes or until a skewer in the middle of the cake comes out clean. Once out of the oven, transfer to a wire rack after 10 minutes and let it cool. Cut into squares or rectangles when the sponge is cool (16pieces).

Sift the icing sugar and cocoa into large bowl. Add the milk and whisk until combined. Place half of the coconut on a large plate.

Using a two forks, gently place the cut up lamington into the chocolate sauce. Quickly roll it around until all sides are covered in chocolate sauce, let the excess strawberry sauce drip off. Transfer it to the coconut plate. Using your hands or a spoon, cover the chocolate sponge with coconut. Set aside and repeat. Add more coconut when needed.

To freshen the lamington's whiteness, sprinkle some coconut on top of the prepared lamingtons. They will stay fresh for about 3-4 days in an airtight container in the fridge.