Lamingtons

Squares of light sponge dipped in chocolate icing and rolled in desiccated coconut.

Ingredients

• 200 g butter, softened
• 200 g caster sugar
• 3 eggs
• 250 g self-raising flour
• 120 ml milk
• 1 tsp vanilla extract
• 300 g icing sugar
• 3 tbsp cocoa powder
• 120 ml milk, for the icing
• 25 g butter, melted, for the icing
• 150 g desiccated coconut

Method

1. Heat the oven to 180°C (160°C fan) and line a 20 cm square tin. Cream the butter and sugar until pale, then beat in the eggs and vanilla.
2. Fold in the flour alternately with the milk. Spoon into the tin and bake for 30 minutes until springy. Cool, then chill or freeze for 1 hour so it's firm.
3. Whisk the icing sugar, cocoa, milk and melted butter into a thin chocolate icing.
4. Cut the sponge into 16 squares. Dip each in the icing using two forks, let the excess drip off, and roll in coconut.
5. Leave to set on a rack for 30 minutes.