This Chocolate Lamington recipe is a great twist on the original!
¾cup165g caster sugar
1 ¼cup190g self raising flour
2cups190g desiccated coconut
Preheat your oven to 180 degrees and line a 20cm x 20cm square cake tin with baking paper.
Place the eggs and caster sugar into the bowl of an electric mixer and beat for 8 - 10 minutes until the mixture is thick and creamy and has approximately tripled in volume.
In the meantime, sift the cocoa and plain flour into a separate bowl.
Sift the flour and cocoa over the top of the bowl with the egg mixture and gently fold through with a spoon. Add the melted butter and fold through until just combined.
Pour the mixture into your prepared tin and place into the pre-heated oven. Bake for 25 minutes or until the chocolate sponge is cooked through when tested with a skewer. Allow the chocolate sponge to completely cool before continuing to the next step.
Place the desiccated coconut into a large bowl and in another large bowl, sift the icing sugar and cocoa before adding the melted butter and boiling water and whisk to combine.
Cut the cooled chocolate sponge into nine squares and coat it in the chocolate icing before tossing in the desiccated coconut and then place the Chocolate Lamingtons onto a wire baking wrack to set - repeat until all Lamingtons are coated.
It's really important to make sure your sponge is completely cool before cutting it.
I find the sponge easier to work with (and less crumbs!) if I make it the day before putting the lamingtons together.