INGREDIENTS

For the sponge:

• 110g softened butter
• 3/4 cup sugar
• 1/4 cup milk
• 2 eggs
• 1 cup self-raising flour
• 1 tbsp cornflour
• 1/2 tsp baking powder
• 1 tsp lemon juice
• 1 tsp vanilla essence
• pinch of salt

For the icing:

• 45g softened butter
• 75g icing sugar
• 1 tsp vanilla essence
• 1 tbsp cocoa
• 2 cups desiccated or shredded coconut (I used a mix of both)

METHOD

1. Preheat oven to 180C (170C fan forced). Line a square 20cm cake tin with baking paper and grease any uncovered sides.
2. To make the cake, sift flours and baking powder into a medium mixing bowl. Add all remaining cake ingredients and beat using an electric mixer on medium high for about 5 minutes. The mixture will become pale and light. Transfer into the tin and bake for 30-35 minutes or until just golden on the top and cooked through.
3. Allow cake to cool before placing it in the fridge for about 20 minutes and cutting into fingers or squares. I like to remove the side crusts too, it makes the lamingtons even more meltingly soft.
4. To make the icing, place all ingredients into a mixing bowl and mix while adding a tablespoon of boiling water at a time. The icing should have the consistency of a slightly runny gravy.
5. Place coconut on a dessert plate. Dip each cake in the icing turning quickly then drop into the coconut, making sure it sticks and covers the cake well. Repeat with the rest. Keep lamingtons in the fridge until serving time. Makes about 10 squares.

Recipe by Martyna | Wholesome Cook.