• 135g unsalted butter, diced
• 200g caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 300g self-raising flour
• 125ml milk
• 2 cups desiccated coconut
• 50g dark cocoa
• 300g pure icing sugar
• 100ml boiling water
Preheat oven to 180°C. Line a 27 x 18cm slice tin with baking paper. Put 125g of the butter and caster sugar in the bowl of an electric mixer and beat on high, using paddle attachment, for 3 minutes or until mixture is light and creamy. Add eggs and vanilla extract, then beat until smooth.
Fold in flour and milk, alternately, stirring until a smooth batter forms. Spoon into prepared tin. Bake for 35 minutes or until cooked when tested with a skewer. Put tin on a wire rack to cool. Refrigerate overnight.
Put coconut in a shallow dish. Combine cocoa, icing sugar, remaining butter and water in a medium bowl and whisk until smooth. Cut cake into 12 pieces. Dip each into chocolate icing, then into coconut to coat well all over. Allow to set, then serve.
Cook's tips: If you prefer to make your lamingtons bite-sized, simply cut the sponge into smaller pieces prior to icing.
Add a scattering of orange zest or a dash of peppermint essence to your chocolate icing to give your lamingtons a personal touch.
NOTE: Allow time for lamingtons to chill overnight.
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