- 4 eggs
- 2/3 cup (150g) caster sugar
- 1 cup (150g) self-raising flour
- 1/4 cup (35g) cornflour
- 25 gram soft butter, chopped
- 1/3 cup (80ml) boiling water
- 4 cups (270g) desiccated coconut
- 4 2/3 cups (750g) icing sugar mixture
- 1/2 cup (50g) cocoa powder
- 20 grams soft butter
- 3/4 cup (180ml) milk
- 1Preheat the oven to 180°C (160°C fan-forced). Grease and flour a 20cm x 30cm lamington pan, line base with baking paper.
- 2Beat eggs in a small bowl with an electric mixer until light in colour. Gradually add sugar; beat for 8 minutes or until the mixture is thick. Mixture should form thick ribbons when the beaters are lifted.
- 3Meanwhile, sift flour and cornflour together three times. Combine butter and boiling water in a small heatproof bowl.
- 4Transfer egg mixture to a large bowl. Sift the flour mixture over the egg mixture; using a balloon whisk or a large metal spoon, gently fold the flour into the egg mixture, then fold in the butter mixture.
- 5Pour mixture into prepared pan. Bake in a moderate oven for about 25 minutes or until sponge springs back when touched lightly in the centre and comes away from side of pan. Turn cake onto a wire rack to cool.
- 6Cut cake into 20 even pieces
- 7Meanwhile, to make chocolate icing, 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. Divide icing mixture into 2 small bowls.
- 8Place coconut in a shallow bowl.
- 9Using a large fork, dip each piece of cake briefly into icing until cake is coated in icing. Hold over bowl to drain off any excess. Dip half the cake pieces in one bowl of icing and the other half in the second bowl of icing. (We have separated the icing into two bowls, as cake crumbs will thicken the icing and make it difficult to use.) If the icing becomes too thick, stand it over hot water while dipping, or reheat gently with a little more milk. If necessary, strain the icing into a clean bowl.
- 10Toss cake gently in coconut. Transfer cake to a wire rack; stand until set
The Latest from Australian Women's Weekly Food
- 27 delicious ways to use pesto in your recipesYesterday 12:03am
- RatatouilleApr 08, 2020
- Easter lunch recipesApr 08, 2020
- Vegetarian eggplant recipesApr 08, 2020
- Scone recipesApr 07, 2020
- PikeletsApr 07, 2020
- Delicious cornflake cookies and slicesApr 07, 2020
- Easter baking ideasApr 07, 2020
- White sauceApr 07, 2020
- Beef bourguignon and potato pieApr 07, 2020
- Gluten-free sconesApr 07, 2020
- 20 classic baking recipesApr 07, 2020
- Irish soda bread rollsApr 07, 2020
- Sausage casseroleApr 07, 2020
- Melting momentsApr 06, 2020