MAKES 25 PREP 40 MINS (+ STANDING & COOLING) COOK 35 MINS
✚ 125g butter, softened ✚ 1 cup caster sugar ✚ 1 tsp vanilla extract ✚ 3 eggs ✚ 13/4 cups self-raising flour ✚ 1/2 cup milk ✚ 2 tbsp cocoa powder ✚ 2 cups desiccated coconut
✚ 15g butter, chopped ✚ 4 cups icing sugar
✚ 1/2 cup cocoa powder ✚ 3/4 cup milk
1 Preheat oven to 180°C/160°C fan. Grease a 23cm square cake pan. Line the base and sides with baking paper, extending paper 5cm over sides.
2 Beat the butter, sugar and vanilla in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. 3 Stir in sifted flour and milk, in 2 batches. Spoon half the mixture into a medium bowl
and stir in sifted cocoa. Spoon mixtures alternately into pan. Using a skewer, gently swirl mixtures together to create a marbled effect.
4 Bake for 35 mins. Stand in pan for
10 mins, before turning, top-side up, onto a wire rack covered in baking paper to cool. 5 Meanwhile, for chocolate icing, melt butter in a medium heatproof bowl set
over a medium saucepan of simmering water. Sift the icing sugar and cocoa into the melted butter. Stir in the milk. Stir until icing is a coating consistency.
6 Cut the cake into 25 squares. Dip each square in the chocolate icing, draining off excess. Toss squares in coconut (see tip). Place lamingtons on a wire rack to set. Note: Can be frozen for up to 3 months.