preheat oven to 160°c/140°c fan-forced. grease and line an 18cm x 36cm lamington pan with baking paper.
using an electric mixer, beat butter, sugar and eggs in a large bowl until light and fluffy.
stir in sifted flours and almond meal. spread mixture into pan; smooth surface.
bake for 55 minutes or until golden brown. stand cake for 5 minutes before turning onto a wire rack to cool. trim edges and level top the of the cake; cut into 32 squares.
combine milk and NESTLÉ white melts in a small saucepan; stir over low heat until smooth. transfer mixture to a large bowl; stir in icing sugar until smooth.
place coconut in a medium bowl. using two forks, dip one cake square at a time into icing mixture, then coat in coconut. place onto wire rack to set. repeat with remaining cake squares.
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