Traditional Lamingtons

Method:
1) For the cakes: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line the base of a 23 cm | 9" square springform cake tin with greaseproof paper.

2) Thoroughly beat together the eggs and sugar in a large mixing bowl with an electric whisk until thick and pale, about 6-9 minutes.

3) Stir in the vanilla extract and then fold in the flour. Fold in the melted butter to complete the batter.

4) Spoon the batter into the prepared cake tin, rapping it gently on a flat surface to help settle it.

5) Bake until the cake is dry to the touch and starts to pull away from the sides of the tin, about 30 minutes. Remove the tin to a wire rack to cool completely.

6) Once cool, turn out and trim the edges flat. Cut the cake in half horizontally to yield to even rectangles.

7) For the icing: Sift the icing sugar and cocoa powder into a large mixing bowl. Beat in the butter and enough water to make a smooth, pourable icing.

8) Spread a little icing on top of one sponge, sandwiching the second sponge on top. Cut into 12 squares and position on a wire rack set over a tray lined with greaseproof paper.

9) For the coating: Spoon the icing over the lamingtons, coating them all over; turn with a fork so you can coat all sides with the icing.

10) Sprinkle coconut onto all sides of the lamingtons, gently pressing it into the icing to stick. Serve straight away.

For more food and recipe inspirations this Christmas, visit stockland.com.au/christmas

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Ingredients

• 6 large eggs, at room temperature
• 150 g | 2/3 cup caster sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 175 g | 1 1/3 cups plain flour, sifted
• 75 g | 1/3 cup unsalted butter, melted and cooled to room temperature

• 350 g | 3 cups icing sugar
• 30 g | 1/4 cup cocoa powder
• 1 tbsp unsalted butter
• 100 - 120 ml boiling water
• 175 g | 2 cups desiccated coconut, or shredded coconut if available

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