• Pre heat oven at 170 deg C for 10 to 15 minutes to begin with.
• Take a square baking tray firstly. I used 8 Inch tin. Grease with butter all the sides and base.
• I lined with butter paper/ baking sheet. You can also dust with flour instead.
• After that, take flour, baking soda, baking powder, salt in a sieve. Sift to ensure even mixing. Set aside.
• In another mixing bowl, take soft butter and beat for 30 seconds. I used my hand mixer, but you can do in stand mixer as well as hand whisk.
• After that, add sugar and beat until mixed well.
• Furthermore, pour milk, vanilla and curd. Beat well until mixed properly.
• Now, add the sifted dry ingredients little at a time. I did in three parts.
• Gently fold in to the wet ingredients. Do it patiently, do not over mix.
• Repeat to finish all. The batter should be smooth without lumps.
• Furthermore, transfer the batter to the lined baking tin.
• Spread evenly and tap twice to ensure there is not large air bubble.
• Bake for 20 minutes. Keep an eye after 15 minutes and check by inserting a tooth pick. If it comes out clean, then take out from oven.
• Invert over a wire rack for cooling. Peel off the baking sheet after 15 minutes.
• Let it completely cool down. Store in refrigerator atleast 2 hours or overnight.
• After that, take out and trim the sides. Then cut into squares.

For chocolate icing

• Take melt butter, and whisk it with milk,
• In goes coco powder and beat well to make it smooth.
• Finally add icing sugar (sifted) and mix well to get a smooth sauce.

How to make eggless lamingtons

• Take icing, butter cake squares and desiccated coconut in a tray.
• First dip the cake in icing from all the sides briefly. Let the excess drip off by using two forks.
• Using fork, transfer to the coconut tray. Coat all the sides (I used couple of forks or hands too) so that a coconut layer forms.
• Arrange in a wire rack or in a tray lined with butter paper.