Love your lamos!

Create a classic or give it a new spin with these delish lamington twists

CLASSIC CHOCOLATE LAMINGTONS

MAKES 15 PREP 25 MINS + SETTING COOK 30 MINS

• 125g butter, chopped at room temperature

• ¾ cup caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups self-raising flour, sifted

• ½ cup milk

• strawberry jam, whipped cream, to fill

ICING

• 4 cups icing sugar mixture

• ½ cup cocoa powder

• 2⁄3 cup milk

• 20g butter, melted

• 2 cups desiccated coconut

1 Preheat oven to 180°C. Lightly grease an 18cm x 28cm lamington pan and line with baking paper.

2 In a large bowl, using an electric mixer, beat butter and sugar together until creamy.

3 Add eggs one at a time, beating well after each addition, scraping down side of bowl. Beat in vanilla.

4 Lightly fold sifted flour into creamed mixture alternately with milk, beginning and ending with flour.

5 Spoon mixture into pan, smoothing top. Bake 30 mins or until cooked when tested. Cool in pan 5 mins before turning onto a wire rack to cool completely. Trim edges and cut into 15 x 5cm squares.

6 ICING Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Place bowl over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (coating consistency).

7 Spread coconut over a shallow tray. Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on wire rack and allow to set.

8 Split lamingtons in half. Fill with jam and whipped cream. Store in an airtight container in the fridge.