Name: Lamingtons
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 15 squares
Cuisine: Australian
Ingredients: 125 g unsalted butter, softened; 220 g (1 cup) caster sugar; ½ tsp vanilla extract; 3 eggs, room temperature; 260 g (1¾ cups) plain flour, sifted; 3½ tsp baking powder; 125 ml (½ cup) milk; 480 g (4 cups) icing sugar, sifted; 22 g (⅓ cup) cocoa powder; 15 g (1 tbsp) unsalted butter; 150 ml boiling water; 3–4 cups desiccated coconut

Method

Heat oven to 180°C (160°C fan). Grease a 20 × 30 cm pan and line with baking paper, leaving an overhang.
Sift flour and baking powder together. Beat butter, sugar and vanilla until light and fluffy, 1½–2 minutes.
Beat in eggs one at a time until smooth. Fold in half the flour, then half the milk; repeat with the rest.
Spread in the pan and bake 25 minutes, until a skewer comes out clean. Cool 5 minutes, lift out, cool completely.
Cut into 15 squares. Freeze 1–1½ hours so the sponge is firm to dip.
Mix icing sugar, cocoa, butter and boiling water until a thick syrup. Dip each square, roll in coconut, set 1–2 hours.

Tip: Freeze the cut sponge before dipping — fresh cake crumbles into the icing. If icing thickens, microwave 20 seconds to loosen.