Vanilla Custard Lamingtons – oh, yes please!

Makes 16, Prep and Cook: 1 hour

6 eggs, at room temperature

1 cup caster sugar

1 cup self-raising flour

½ cup plain flour

2½ cups shredded coconut

1 cup desiccated coconut

300ml tub thickened cream, whipped

VANILLA CUSTARD

4 egg yolks ¹⁄³ cup caster sugar ¼ cup vanilla custard powder 2 cups milk

ICING

4 cups icing sugar mixture ½ cup cocoa powder 50g unsalted butter, chopped ¾ cup milk

1 Lightly grease two x 8-hole mini loaf pans (²⁄³-cup capacity). Line bases and long sides of each hole with baking paper. 2 To make custard, whisk yolks, sugar and custard powder in a medium saucepan until smooth. Whisk in milk. Whisk constantly over a medium heat, until boiling and thickened. Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate until cold. 3 Beat eggs in a large bowl of an electric mixer for about 7 minutes, or until thick and pale. With motor operating, gradually beat in sugar, 1 tblsp at a time, until dissolved. 4 Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Add 2 tblsps of boiling water. Gently fold with a whisk until just combined. Pour evenly into prepared pan holes (¹⁄³ cup in each). 5 Cook in a moderate oven (180C) for about 20 minutes, or until golden and sponge springs back when lightly touched. Remove from oven. Stand in pans for 5 minutes. Turn out onto a wire rack to cool. 6 To make icing, sift sugar and cocoa into a large, heatproof bowl. Add butter and milk. Sit bowl over a pan of simmering water. Whisk until butter is melted and mixture is smooth. Remove. Stand for 15 minutes. 7 One at a time, dip sponges into icing, allowing excess to drip away. Roll in combined coconuts. Place on a wire rack to set. 8 To serve, beat custard in a bowl with a hand-held electric mixer until smooth. Cut lamingtons horizontally in half. Sandwich together with custard and whipped cream.