30-Minute Lamingtons

For those short nd on time, a whole cake can be cooked in as little as five minutes in the microwave. Take advantage of this hack to speed through the preparation of this Australian classic in a mere half hour.

Makes: 9–12

1 × quantity Victoria sponge batter (recipe left)

250g desiccated coconut

Chocolate Icing

350g icing (confectioners’) sugar

30g Dutch (unsweetened) cocoa powder

15g vegan butter 120mL boiling water

1. Find yourself a 25cm (10in) square microwave-safe baking dish — either glass, plastic or silicone. Place paper towels on the bottom so that they cover the base and come up the edges a little. Pour the cake batter evenly into the dish. Tap the base on the bench a few times to release any large air bubbles, then smooth the top. Microwave for about 5 mins at full power, until the cake is set and a skewer inserted in the middle comes out clean. 2. Gently up-end the sponge cake onto a wire rack to cool for 10 mins (near a fan if you’re racing the clock!). If the cake has domed slightly, use a bread knife to trim the top flush for a perfectly level cake. Use a sharp knife to divide the cake into 9 even pieces (or 12 smaller ones). If you don’t have time to spare, place them in the freezer, or let them fully cool on the benchtop so they have no residual warmth left.

3. To make the chocolate icing, sift the icing sugar and cocoa powder into a large bowl. Melt the butter, stir it into the boiling water, then slowly whisk this mixture into the icing sugar and cocoa powder until thick and smooth.

4. Spread the coconut in a wide bowl.

5. Dip, drip and then go coconuts: place a sponge square in the chocolate icing and use a fork to gently flip it around to coat each side, then carefully lift into the coconut. Use a spoon to toss the coconut over to evenly coat all sides of the lamington. Lightly pack in with your hands so that everything adheres. Repeat with the remaining cakes.

6. Let the lamingtons sit in the fridge for 30 mins to set fully. They will keep on the benchtop in an airtight container for up to 3 days.