Lamingtons

Method

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1. Heat the oven to 170C fan and line a 20 by 30 cm tin.

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2. Beat the butter and sugar 5 minutes until pale, then add the eggs one at a time with the vanilla.

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3. Fold in the flour and salt alternately with the milk, in three additions.

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4. Bake 30 to 35 minutes until a skewer comes out clean. Cool completely in the tin.

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5. Wrap the cake and leave it overnight at room temperature, then chill it for 2 hours before cutting. Cold, day-old sponge is essential.

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6. Trim the edges and cut into 16 squares.

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7. Sift the icing sugar and cocoa into a bowl, add the melted butter, vanilla and boiling water, and whisk to a thin, glossy icing. It should coat a spoon but run off freely.

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8. Put the coconut in a second wide bowl.

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9. Drop a square into the icing, turn it over with two forks, and lift it out letting the excess drip off for a few seconds.

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10. Drop it straight into the coconut and turn to coat, then set on a rack.

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11. Repeat, thinning the icing with a splash of boiling water if it thickens. Leave to set for 1 hour.

    Mark done Start 1 hr timer

12. If filling, split each square and sandwich with jam and whipped cream once the coating has set.

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Chef’s Tips

• Day-old, chilled sponge. Fresh cake disintegrates in the icing.
• Thin icing, not thick. It should run off the fork.
• Two forks and a rack. It is a messy job however you do it.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• A pot of tea
• Whipped cream
• Strong coffee

Storage & Reheating

Airtight at room temperature for 4 days. Unfilled lamingtons freeze 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.