LAMINGTONS

Makes 15

Prep time 25 minutes

Cook time 30 minutes + overnight resting

sponge cake

125g butter, softened 1 cup caster sugar ½ tsp vanilla extract

3 eggs

1¾ cups self-rising flour, sifted ½ cup milk

• Preheat oven to 180°C or 160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. • Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition to avoid mixture curdling.

• Sprinkle half the flour over the butter mixture and stir to combine.

• Add ½ the milk and stir to combine. Repeat process with remaining flour and milk. Spoon batter into prepared pan and smooth the top. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes.

• Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.

icing

3½ cups icing sugar, sifted

¼ cup cocoa powder, sifted 1 tbsp butter, softened

½ cup boiling water

• Mix sifted icing sugar and cocoa together into a bowl. Add butter and boiling water. Stir until smooth.

assembly

2 cups desiccated coconut

• Cut cake evenly into 15 pieces. Place coconut in a dish.

• Using a fork, dip one piece of cake into the icing mixture at a time. Shake off excess.

• Toss in coconut and place on a wire rack over a baking tray.

• Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.