rainbow lamingtons

This is a very easy, tasty recipe to enjoy for birthdays, parties or for every day. This is a traditional Australian lamington recipe, which is easy and quick to prepare (also sponge cake or madeira cake brought from supermarket can be used to make even faster). This is part 2 were we make rainbow lamingtons super popular with children and grown ups; in part 1 we bake sponge cake coated in a traditional Australian way with chocolate icing. Ingredients: 1. 125g butter 2. 125g sugar 3. 1/4 teaspoon vanilla essence 4. 2 eggs 5. 250g self-raising flour 6. pinch of salt 7. 1/2 cup of milk For icing: 1. 500g icing sugar 2. 2 heaped teaspoons of butter 3. 1/2-2/3 cup of milk 4. Red, sky blue, green and yellow gel food coloring "Wilton" or "Americolor" 5. Desiccated coconut for coating (about 500g) Method: 1. Spray rectangular baking tin 23cm (9 inch) x 33cm (13 inch) (by base measurement)or use rectangular baking tin 21cm (8 inch) x 31cm (12 inch) (by base measurement) with cooking spray and line with baking paper. 2. Beat butter and sugar until creamy. Add vanilla. Add eggs one at a time and beat well. Sift flour and salt together. Add flour alternately with milk to the mixture. Turn into prepared greased and lined with baking paper baking tin. Spread evenly with spatula. Bake in a moderate oven 180C (350F) for about 30 minutes. Allow to cool. When cake completely cool turn out on working surface and cut cake into 4cm (1 1/2 inch) x 4cm (1 1/2 inch) squares. To make icing: 1. Sift icing sugar into a bowl, add about 1/4 of boiling water, milk and butter. Mix together with whisk well, adding a little more boiling water or milk if necessary, until icing is smooth and slightly watery. 2. Divide icing mixture among four bowls. Tint each with different gel food coloring. 3. Place coconut in a large bowl. Using two forks, dip one-quarter of the cake pieces, one by one, into one bowl of icing. Lift, allowing excess to drip off, then roll in coconut to coat. Transfer to a plate or wire rack lined with baking paper to set. Repeat with remaining cake pieces, icing and coconut. Set aside until firm.