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1
Line 2 cookie sheets with parchment paper and set aside.
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2
Take 1 pound cake cube at a time, and slice it in half with a bread knife. Spread a dot of jam onto the bottom half of the pound cake square. Place the top half on top and squeeze lightly to join the two. Place the jam-filled square on the lined cookie sheet.
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3
Repeat this process until all the pound cake cubes have been cut in half, filled with jam, and placed on the cookie sheet.
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4
Place the cookie sheets in the freezer for 1 hour.
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5
While the cakes are in the freezer, make the chocolate glaze. In a small saucepan, over low heat, melt the butter.
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6
Add the cocoa powder, and stir until dissolved.
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7
Add the powdered sugar, alternating with the milk, stirring until combined.
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8
Remove from the heat, and stir in the vanilla.
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9
Take the frozen squares out of the freezer. Fill a small bowl with the coconut.
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10
Using a fork, dip each square into the warm chocolate glaze. Quickly dip the square into the coconut, rolling it around until it's covered. Repeat until all the squares have been coated in the chocolate and coconut.
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11
Refrigerate the Lamingtons for at least 1 hour and enjoy!
