Preheat oven to 350 degrees.

Grease an 8x8 inch cake pan lined with parchment paper. In a large bowl, beat the eggs with a beater, slowly adding the sugar as you continue to blend for 6-10 minutes or until soft peaks form.

Sift the flour, salt, baking powder, and cornstarch 3 times to make an extra-fine mixture.

In another large bowl, combine butter with ⅓ cup boiling water and stir until butter is melted.

Now, gently fold the flour mixture into the egg mixture until completely combined. Pour this mixture into the pan and bake in the oven for 25 minutes. When done, let cake cool on a cooling rack before cutting into 16 even pieces.

While the cake is cooking, you can make the chocolate icing by combining the ingredients in a glass bowl and place it on top of a pot of simmering water on the stove (essentially making a double water boiler) and constantly stirring until it is melted. At this point, take the bowl off stove and fill another bowl with coconut.

Use forks to gently coat each lamington in the chocolate mixture and then the coconut shavings. Let the chocolate harden by letting it dry on the cooling rack. You can then eat them at room temperature or place them in the fridge.