Lamingtons

A Australian classic tea time recipe - chocolate, cocconut, sponge & jam - what more could you want! Sponge best made day before icing.

1. 1

   1.Preheat oven to 180°C/160°C fan. Grease a 3cm deep 20cm x 30cm square baking/ brownie tin. 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 to prevent mixture curdling.
   2.Sift half the flour into butter mixture. Stir to combine. Add half the milk,stirring agaib. Repeat with remaining flour and milk. Spoon into prepared tin and smooth out with palete knife or spatula. Bake for 30 minutes or until a skewer inserted in centre comes out clean.
   3. Leave to cool in tin for 10 minutes, then turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.
   3.To make the icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
   4.Cut cake into 15 square pieces. Cut each piece in half horizontally across the width of the square and spread jam on one of the cut halfves, then sandwich together with the other half. Repeat until all squares filled with jam in same way. (like a jam sandwich)
   5. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.