EASY step-by-steps TO PERFECT LAMINGTONS

Preparation time 30 mins plus 6 hours cooling and 1 hour standing Cooking time 30 mins

Makes 15

Melted butter, to grease, plus extra 200g unsalted butter, chopped, softened 1 cup caster sugar

1 tsp vanilla extract

3 free-range eggs, lightly beaten 2 cups self-raising flour, sifted 125ml milk

2 cups desiccated coconut

CHOCOLATE ICING

3 cups icing sugar mixture ¼ cup cocoa powder 160ml boiling water 25g butter, melted

STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Grease a 3cm-deep, 20 x 30cm lamington tin with butter. Line base and sides with baking paper, with paper extending 2cm above tin edge.

STEP 2 Put extra chopped butter in a large bowl and add sugar and vanilla.

STEP 3 Beat with electric hand beaters until light and fluffy.

STEP 4 Add eggs, 1 at a time, beating well after each addition.

STEP 5 Sift half the flour over butter mixture. Stir until almost combined. Add half the milk. Stir to combine.

STEP 6 Repeat Step 5 with remaining flour and milk.

STEP 7 Spoon into prepared pan and smooth surface. Bake for 30 minutes or until a skewer inserted into centre comes out clean. Set aside in tin for 10 minutes, then remove from tin and cool completely on a wire rack. Cover with a clean, dry tea towel. Set aside for 6 hours or overnight to cool and slightly dry out.

STEP 8 On the day of serving, make chocolate icing. Sift icing sugar and cocoa into a large bowl. Add boiling water and butter and stir until smooth.

STEP 9 Cut cake into 15 pieces.

STEP 10 Put a wire rack over a tray lined with baking paper. Put coconut in a wide bowl. Using a fork, dip 1 piece of cake into chocolate icing, carefully turning to coat completely. Gently tap off excess.

STEP 11 Transfer to coconut and gently toss to coat.

STEP 12 Transfer to prepared wire rack. Repeat with remaining cake pieces, icing and coconut. Set aside for 1 hour or until icing has set. Serve.