- 125g butter, softened
- 1 cup caster sugar
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 3/4 cups self-raising flour, sifted
- 1/2 cup milk
- 2 cups desiccated coconut
- 3 1/2 cups icing sugar mixture
- 1/4 cup cocoa powder
- 1 tablespoon butter, softened
- 1/2 cup boiling water
- Good quality jam ( I like a raspberry or strawberry jam)
- Preheat oven to 180°C/160°C fan-forced. Grease a 3cm deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).
- Sift half the flour over butter mixture, stir to combine. Add half the milk, stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan and smooth the top. Bake for 30 minutes or until it bounces back when lightly touched. Stand in pan for 10 minutes then turn out onto a wire rack. Cover with a clean tea towel and set aside overnight (this helps the crumb set and it won’t break as easily when handling or absorb as much of the icing.
- Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
- Cut cake into 15 pieces. Place coconut in a dish. If your cake is think, cut in half length ways and place jam between. Using a fork, dip the cake into icing, shake off excess. Toss in coconut, shake off excess. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.
Sarah’s tips & tricks
- Try making your own home made jam, but don’t cook it all the way to the setting stage, this will keep it a little runnier and absorb into the sponge better giving it a great flavour.
Images By Luisa Brimble