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Lamingtons

Serving size: Serves 10 or more
Cuisine type: Traditional
Special options: Kid friendly
Course: Dessert

The cake is easier to handle if it's a little stale; day old cake is ideal. Sponge or butter cake can also be used. Fill lamingtons with jam and cream, if desired.
INGREDIENTS

6 eggs
2/3 cup caster sugar
1/3 cup cornflour
1/2 cup plain flour
1/3 cup self-raising flour
2 cups (180g) coconut, approximately

Icing
4 cups (500g) icing sugar
1/2 cup cocoa
15g butter, melted
2/3 cup milk
METHOD

Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10 minutes or until thick and creamy. Gradually beat in sugar, dissolving after addition. Fold in triple-sifted flours.
Spread mixture into prepared pan; bake in moderate oven about 30 minutes. Turn cake onto wire rack to cool.
Cut cake into 16 squares, dip squares in icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set.

Icing. Sift icing sugar ad cocoa into heatproof bowl; stir in butter and milk. Stir icing over pan of simmering water until it is of a coating consistency.

Cake best made a day ahead.

Store in airtight container.
Freeze suitable.
Microwave not suitable.

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