Lamingtons

Shopping list

• 125 g unsalted butter, softened

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• 150 g caster sugar

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• 3 piece large eggs

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• 200 g self-raising flour

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• 60 ml whole milk

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• 1 tsp vanilla extract

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• 400 g icing sugar — sifted

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• 50 g cocoa powder — sifted

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• 120 ml boiling water

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• 200 g desiccated coconut

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease and line a 20 cm square cake tin with baking parchment.

2. 2

   In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until pale and fluffy, about 3 minutes.

3. 3

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. 4

   Gently fold in the self-raising flour in two batches, alternating with the milk, until just combined. Do not overmix.

5. 5

   Pour the batter into the prepared tin and smooth the top. Bake for 25– 30 minutes, or until a skewer inserted into the centre comes out clean.

6. 6

   Remove from the oven and let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

7. 7

   Once cool, wrap the cake in cling film and refrigerate for at least 2 hours or overnight; this makes cutting and dipping much easier.

8. 8

   Cut the chilled cake into 16 even squares (4 by 4 grid).

9. 9

   For the icing, combine the sifted icing sugar and cocoa powder in a bowl. Gradually whisk in the boiling water until you have a smooth, pourable icing. If too thick, add a little more water; if too thin, add more icing sugar.

10. 10

    Place the desiccated coconut in a shallow dish. Using two forks, dip each sponge square into the chocolate icing, turning to coat all sides, then roll immediately in the coconut until fully covered.

11. 11

    Place the finished lamingtons on a wire rack set over a tray to catch drips. Leave to set for 30 minutes before serving.