First, brown the butter. In a small saucepan over medium-low heat, melt all of the butter and stir constantly until melted and simmering. Continue to simmer, on medium heat, for at least a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off - you'll know once it's silent). Continue to cook, stirring constantly, until the butter reaches a deep amber color and smells nutty or caramelly. Once it reaches that color, immediately take off the burner and let sit until cool. Once cool, make the cake.

While the lamingtons are freezing, make the toasted coconut and chocolate glaze. First, preheat oven to 325° Fahrenheit. Line a cookie sheet with parchment paper and then pour the three cups of desiccated coconut evenly on the tray. Bake for a few minutes only, stirring/moving the coconut around frequently to avoid burning. Once it's toasted to your liking, remove and let cool, then put into a bowl for dunking. Then make the glaze.