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Preheat the oven to 180°C fan-forced. Line an 8 x 8 baking tray.
In a large bowl beat together the butter, sugar and vanilla. Add one egg at a time and beat for around 1 minute. You want the mixture to volumise for a fluffy sponge. Repeat with all eggs. Keep beating, the mixture may slightly curdle.
Sift half the flour. Beat. Add half the milk. beat. Repeat with remaining flour and milk. Pour the mixture into the lined baking tray and smooth out. Bake for 30 minutes, or until a skewer comes out clean. Allow the cake to cool completely. I like to cool overnight.
Once completely cooled, slice the cake into 16 equal portions.
Melt the Biscoff. In another bowl add the dessicated coconut. Also prepare a lined tray.
Dip each lamington into the biscoff to completely coat it, let the excess drip off before completely coating them in the coconut. Place on the lined tray. Repeat with remaining lamingtons. ENJOY!!!!!