Ingredients

Cake

• 3 eggs (large)
• 75g caster sugar
• drop vanilla essence
• 150g self raising flour (sifted)
• 125g unsalted butter (soft)

Coating

• 200g icing sugar
• 1 tbsp cocoa powder
• drop vanilla essence
• 3 tbsp hot water
• 100g desiccated coconut

Method

1. Cake: Preheat an oven to 180°C. Place the eggs in a bowl and beat them well. Gradually add the sugar and beat until creamy and full. Mix in the vanilla essence.
2. Gradually mix the flour into the egg mixture while mixing slowly. When the flour is well combined add the butter in pinches and beat it into the batter until well combined.
3. Grease a 20-25cm square or rectangular cake tin. Pour the mixture into the tin evenly. Place the tin into the preheated oven and leave the cake to cook for 20-25 minutes until pale golden and just firm (to test if it is cooked insert a thin skewer into the centre, it will come out clear if cooked.
4. Remove the cake from the oven and allow it to cool slightly, then turn it out onto cooling rack. Allow the cake to cool thoroughly before cutting and coating.
5. Coating: Place the icing sugar into a bowl with the cocoa powder. While mixing add the hot water a tablespoon at a time until it is a smooth liquid (runny but not too runny). Stir in the vanilla essence.
6. Cut the cake into 4-5 cm squares. Place the coconut on a plate or large bowl. Using a skewer dip each piece of cake into the icing sugar mixture so that it is well coated. Then roll the cake in the coconut so that all sides are covered. Place the lamingtons on baking or grease proof paper to dry. When the cakes are cooled store them in an airtight container in the refrigerator until ready to serve.
7. To Serve: Serve the lamingtons as a snack of for afternoon tea. They also make a good dessert when accompanied by a good vanilla ice-cream.