Preheat your oven to 350°F (175°C).

Grease a square baking pan (approximately 8x8 inches) with butter or non-stick spray, then line it with parchment paper.

In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.

In another bowl, whisk the eggs and sugar together until light and fluffy. Gradually add the melted butter and milk while continuing to whisk.

Gradually fold in the dry mixture into the wet mixture until just combined.

Pour the batter into the prepared baking pan and smooth out the top.

Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool completely in the pan.

Once cooled, turn the cake out onto a cutting board and cut it into squares.

Dip each square into the raspberry jam, then roll it in the desiccated coconut until fully coated.

For added sweetness, combine powdered sugar and water until smooth and drizzle over the Lamingtons before serving.