Ingredients
Chocolate icing
Method
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.
Note
