Preheat oven to 160-180 deg C 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.
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.
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.
Cut 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.
Goes very well with your favourite Hillbilly Coffee.