Ingredients

Sponge
240 grams / 1 1/2 cups plain flour
1 teaspoon baking powder
Pinch salt
6 eggs
150 grams / 3/4 cup superfine/caster sugar
1 teaspoon vanilla extract
50 grams / 3.5 ounces butter, melted
2 tablespoons warm water
Chocolate Icing
290 grams / 2 1/2 cups confectioner’s/icing sugar, sifted
50 grams / 1/2 cup cocoa powder, sifted
177 milliliters / 3/4 cup boiling water
60 milliliters / 1/4 cup milk
50 grams / 1.7 ounces butter, melted
2 cups desiccated coconut

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Instructions

Line a square baking tin with greaseproof paper and preheat the oven to 180ºC/350F.
Sift the flour and baking powder three times and stir through the salt and set aside.
Place the eggs, sugar and vanilla extract into a bowl and beat on medium for 10 minutes, until doubled in size, pale and fluffy.
Sift 1/3 of the flour into the fluffy eggs and fold until smooth, repeat with the remaining flour in the same way until the mixture is completely smooth and well combined.
Add the butter and water and fold slowly until combined.
Pour the cake batter into your prepared tin and bake for 25 minutes, until it is golden on top and the sponge is coming away from the sides of your tin.
Remove and allow to cool in the tin for 10 minutes before upturning to a cooling rack and allowing to cool fully
Once cooled, cut into 16 equal squares.
To make the chocolate icing, place the confectioner’s sugar, cocoa powder, boiling water, milk and butter in a bowl and combine until smooth.
Pour the desiccated coconut into another bowl beside the chocolate mixture.
With two forks, drop one sponge square into the chocolate icing, turning to coat on all edges.
Dip into the desiccated coconut, coating on all sides and place on a rack to set.
Continue with the remaining sponges until all are coated in both the chocolate icing and coconut.
Set aside to set (or to speed up the process, refrigerate).
Serve.

Notes

Serving your lamingtons: Some of the images show the Lamingtons served with raspberry jam and whipped cream in the middle. Traditionally these can be served with or without the jam and cream filling, but if you do want to serve these with a filling, you'll need 1/3 cup jam (approximately 1 teaspoon jam per lamington) and 1 cup whipped cream (approximately 1 tablespoon cream per lamington).

Adapted from Taste Australia and Donna Hay respectively

Nutrition

Calories: 321 calories per serve