Classic Australian Lamingtons

Step 1

Preheat your oven to 180C / 350F / 160C fan forced and line a lamington tin (approx 22cm x 33cm) with baking paper.

Step 2

Sift together the flour, baking powder and salt and mix well.

Step 3

In a microwave safe bowl, combine the butter and milk and melt in 30 second increments, stirring well between each. Add the vanilla and set aside.

Step 4

In a new bowl, whisk together flour, cornflour, baking powder and salt until well combined.

Step 5

Beat the eggs and egg whites together in a large bowl or the bowl of a stand mixer, until very thick pale ribbony.

Step 6

While beating on low slowly pour in sugar into eggs, and beat a further 2 minutes,

Step 7

Use a balloon whisk and a folding action to fold in half flour at a time until combined.

Step 8

Pour in the milk mixture and use folding action again with balloon whisk until lump free. Don’t over mix and don’t whisk - just fold.

Step 9

Pour into the prepared tin then tap lightly on the bench top 3-4 times until any large bubbles have disappeared.

Step 10

Bake 20-23 minutes just until a toothpick comes out clean. Don’t check until at least 18 mins. Be careful not to overbake.

Step 11

Let cool in tins for 10 – 15 minutes. Sit a large baking tray over the top and flip so the cake comes out. Repeat using a wire rack, so the cake is now right way up on a wire cooling rack.

Step 12

Let it cool completely before cutting into 20 even squares.

Step 13

Combine the icing sugar, cocoa and boiling water in a deep bowl and mix well to a syrup consistency.

Step 14

Place ⅓ of the coconut into a separate bowl. Set two wire racks over baking paper lined trays.

Step 15

Using two forks, dip a square of sponge into the chocolate glaze turning to coat well. Let it drain a little then transfer to one of the wire racks. Repeat with 2 more squares.

Step 16

Take the first square and use clean forks to roll it in coconut then transfer to the second tray to set. Repeat 2 more times.

Step 17

Now repeat the process with the whole batch, replenishing the coconut as required.