garrysila

### Lamingtons Recipe

#### Ingredients:
- **For the Sponge Cake:**
- 4 large eggs, at room temperature
- 200g caster sugar
- 1 tsp vanilla extract
- 200g self-raising flour, sifted
- 60g unsalted butter, melted
- 125ml (1/2 cup) milk

- **For the Chocolate Icing:**
- 400g icing sugar, sifted
- 50g unsweetened cocoa powder, sifted
- 120ml boiling water
- 50g unsalted butter, melted

- **For Assembly:**
- 200g desiccated coconut

#### Instructions:

1. **Prepare the Sponge Cake:**
- Preheat your oven to 180°C (160°C fan-forced). Grease and line a 20cm x 30cm lamington tin or baking tray with baking paper.
- In a large bowl, beat the eggs and caster sugar together with an electric mixer for about 8-10 minutes, until thick, pale, and tripled in volume.
- Add the vanilla extract and beat briefly to combine.
- Gently fold in the sifted self-raising flour, taking care not to deflate the mixture.
- Combine the melted butter and milk, then gradually fold into the batter until just incorporated.
- Pour the batter into the prepared tin and smooth the surface. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

2. **Cut the Cake:**
- Once the cake is completely cool, cut it into 24 even squares. For best results, cover the cake and refrigerate for an hour before cutting to reduce crumbs.

3. **Prepare the Chocolate Icing:**
- Sift the icing sugar and cocoa powder into a large bowl. Add the boiling water and melted butter, stirring until smooth. If the mixture is too thick, add a little more boiling water.

4. **Assemble the Lamingtons:**
- Place the desiccated coconut in a shallow bowl.
- Using a fork or skewer, dip each sponge cake square into the chocolate icing, ensuring all sides are covered. Allow any excess icing to drip off.
- Roll the coated cake in the desiccated coconut, pressing gently to adhere. Place on a wire rack to set.
- Repeat with remaining cake squares. Allow the lamingtons to set for about 1 hour before serving.

Lamingtons are best enjoyed fresh but can be stored in an airtight container for a few days.