Bring back a classic with this light and delicious lamington recipe. Using freshly made sponge and delectable chocolate icing, this coconutty treat is the perfect accompaniment to your afternoon cup of tea.


Chocolate icing


1.Preheat oven to 180°C. Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Beat eggs in a large bowl with an electric mixer for 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Triple-sift the flours; fold into egg mixture. Spread mixture into pan; smooth surface.
3.Bake cake for 35 minutes. Turn immediately onto a wire rack covered with baking paper to cool.
4.Meanwhile, to make chocolate icing, sift icing sugar and cocoa into a medium heatproof bowl; stir in butter and milk. Set bowl over a medium saucepan of simmering water; stir until icing is smooth.
5.Place coconut in a medium bowl. Cut cake into 16 pieces. Dip each piece in icing; drain off excess, then toss squares in coconut. Place lamingtons on a wire rack to set.

Cake shops use slightly stale sponge cakes for lamingtons, but we prefer to use freshly made sponge. However, it can be a little hard to handle, so partly freeze the pieces of sponge before dipping them in the icing. If the icing thickens as you dip, thin it with a little warm milk or water.


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