Prep: 15 mins
Cook: 25 mins
Refrigerate: 1 hour
I first tried these at a Norwegian, Polish/ Australian dinner party and they were delicious! They are probably the most iconic of Australian cakes. A little sticky to make but so worth it!
350g self raising flour
3level tsp baking powder
250g caster sugar
250g butter, softened
4 large eggs
80g unsalted butter , melted
50g cocoa powder
400g icing sugar
350g desiccated coconut
First make the cake by sifting the flour, baking powder and sugar into a bowl.
Add the butter, eggs and milk and with a hand or electric whisk, beat for 2-3min or until smooth and light.
Spoon into a 28cm x 17cm rectangle cake tin lined with greaseproof paper and bake at 200°C for 25min or until golden and firm to the touch.
Once cooked, leave the cake in the tin to cool.
Turn the cake out onto a board and trim the edges to make a cake 28 x 16 cm, then cut into 4cm square cakes to give a total of 28 x (4x4cm) cakes.
While the cake is cooling make the icing.
Combine the melted butter with the milk in a bowl and add the sieved cocoa and icing sugar, then whisk together on a low speed to make a smooth and runnyish icing.
Place the desiccated coconut on a large plate. Dip each cake or lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr, then serve.
If you prefer a thicker icing, whisk in more icing sugar until the mixture is spreadable, then using a small round bladed knife spread the icing on all sides of the cakes and finally roll in the coconut.
Store in an airtight container.