Lamington

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups caster sugar
• 4 eggs
• 2 1/2 cups self-raising flour
• 1/2 cup milk
• 1 tsp vanilla extract
• 4 cups powdered sugar
• 1/2 cup cocoa powder
• 3 tbsp butter, melted
• 1/2 cup boiling water
• 3 cups desiccated coconut

Before you cook

• Preheat the oven to 350°F and butter and line a 9x13-inch cake pan with parchment.
• Bring the butter, eggs and milk to room temperature.
• Spread the desiccated coconut on a large plate.
• Set a wire rack over a baking sheet to catch drips.

Steps

1. Beat the softened butter and caster sugar together until pale and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Fold in the self-raising flour in three additions, alternating with the milk.
4. Stir in the vanilla extract.
5. Spread the batter evenly into the prepared pan.
6. Bake for 35 to 40 minutes, until a skewer comes out clean.
7. Cool the cake completely in the pan, then wrap it and leave it at room temperature overnight so it firms up.
8. Trim the crusts off the cake and cut it into 12 squares.
9. Sift the powdered sugar and cocoa powder together into a heatproof bowl.
10. Stir in the melted butter and boiling water until the icing is smooth and pourable.
11. Working one piece at a time, dip a cake square into the icing using a fork, turning to coat all sides.
12. Let the excess icing drip off for a moment.
13. Immediately roll the iced square in the desiccated coconut, pressing gently to coat it fully.
14. Set the finished lamington on the wire rack.
15. Repeat with the remaining squares, rewarming the icing if it thickens.
16. Let the lamingtons sit until the icing is fully set before serving.