We don’t know what to say here. We all feel pretty helpless. The people at UNICEF seem to know how to help the kids in Ukraine, Gaza & Armenia (amongst, sadly, many other countries). Donate to UNICEF by clicking through this big box here. We’ll be updating our games this year but not much else, sorry.


These bite-sized sponge cakes coated in chocolate icing and sprinkled with coconut are a beloved Australian dessert and a perfect addition to any party. Easy to make, they will delight anyone and everyone! 



One origin story claims a maid at the Government House in Queensland accidentally dropped a sponge cake into a bowl of melted chocolate and, in a panic, tried to salvage it by coating in coconut.

Well. We’ve made no secret of our lack of baking skills here at Mission Eurovision. This year we have really tried, but we’re nowhere ready for Bake Off. These Lamingtons were a breeze to make – all pressure is off when you know any mistakes will be covered up in chocolate & coconut.

And they taste amazing too! 


This was by far the easiest recipe to follow. We made the sponge and allowed it to firm up overnight before decorating. If you don’t have time to wait, other recipes suggest freezing the sponge for 1-2 hours instead.

TIME: 40 mins + Overnight + 10 MINS / Can be stored for 3 days




Pre-heat oven to 180°C. Grease & line a 20cm x 30cm cake tin.

Use an electric hand mixer to whisk together the butter, sugar and vanilla extract until pale & fluffy.

Beat in the eggs one at a time.

Sift half of the flour into the mixture and stir. Then stir in half of the milk. Repeat with the remaining flour and then the milk.

Spread the batter into the tin, and bake for 25-30 minutes.

Let the cake cool in the tin for 10 minutes, then remove to wire rack. Loosely cover and leave out overnight! Alternatively, you can let cool then place into the freezer to help it firm up for 1-2 hours.

Warm the milk & butter in a pan or microwave. Sift the icing sugar and cocoa powder into a bowl, then add most of the milk mixture. Stir until smooth. Use the remaining milk if your icing is too thick.

Place the coconut onto a plate.

Trim the edges of your cake and cut into squares.

Dip each square into the chocolate icing, then roll in the coconut. Place onto wire rack and allow at least 1 hour to set!