Lamingtons are a traditional Australian treat made by dipping squares of sponge cake in chocolate icing and rolling them in coconut.
To make vegan Lamingtons, follow the directions for Vegan Twinkies. You can make the batter as cupcakes if you can't find a creme canoe baking pan, but don't try to make the batter as one large cake and cut it into squares -- heartbreak awaits. You can fill the cakes with strawberry jam or leave them plain, as desired.
Let the cakes cool completely; best to make them a day ahead.
Now have a large shallow bowl of finely shredded sweetened coconut at the ready, and make
4 cups powdered sugar
½ cup cocoa powder
½ cup nondairy milk
2 tablespoons nonydrogenated margarine
1 ½ teaspoons vanilla
Sift the powdered sugar and cocoa powder together in a medium bowl; set aside.
In a small saucepan, heat the nondairy milk and margarine to a boil over medium-high heat. Transfer to the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Add the powdered sugar/cocoa and the vanilla. Whisk until completely smooth. Keep the icing over simmering water as you work to keep it soft.
Dip each cake into the icing, using two forks to help turn and coat all sides. Hold the dripping cake aloft and let the excess icing drip off. Now use two more forks to roll the cake in coconut. Transfer to a wire rack and repeat with the remaining cakes.
Let the icing set for about 15 minutes, then transfer to a covered container and keep refrigerated until ready to serve.