The Lamington

  • 4 whole eggs
  • 150g caster sugar
  • 150g self-raising flour
  • 25g soft butter
  • 80ml boiling water
  • 270g desiccated coconut
  • 750g icing sugar
  • 50g cocoa powder
  • 20g soft butter
  • 180ml milk
  • Preheat the oven to 180c (160c fan-forced). Grease and flour a 20cm x 30cm pan, line the base with baking paper.
  • Beat the eggs in a small bowl with an electric mixer until light and fluffy. Gradually add the sugar, beat for about 8 minutes or until the mixture is thick. The mixture should form thick ribbons when the beaters are lifted.
  • Meanwhile sift the flour and cornflour together three times. Combine the butter and boiling water in a small heatproof bowl.
  • Transfer the egg mixture into a large bowl. Sift the flour mixture over the egg mixture; using a whisk or a large metal spoon, gently fold, then fold in the butter mixture.
  • Pour into the prepared pan. Bake in a moderate oven for 25 minutes or until the sponge springs back when touched lightly in the centre and comes away from the pan. Turn onto a cake rack to cool.
  • Cut the cake into 20 even pieces.
  • Meanwhile, sift the icing sugar and cocoa into a large heatproof bowl; add the butter and milk; stir over a medium saucepan of simmering water until icing is smooth and thick enough to coat the back of a spoon.
  • Pace the coconut into a bowl.
  • Dip each piece of cake into the icing with a fork and turn to coat then drain. Toss into coconut and gently pat to coat
  • Leave to set on a wire rack.

Author: Katherine Hunt

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