Sift together the flour, baking powder, and salt. Set aside.

Add the butter, sugar, and vanilla extract to a large mixer bowl and beat until light and fluffy.

Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 30 to 40 minutes.

Let stand 5 minutes, then turn out onto a wire rack and cool completely before slicing. Additionally, you can wrap the cake with plastic and store overnight at room temperature to give the cake more chance to firm up before slicing.

Cut the cake into 24 squares depending on your size. Place parchment paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Dip each square into the chocolate icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.