Ingredients
- 250g sugar
- 240g self-raising flour
- 100g soft unsalted butter
- 4 eggs
- 80g strawberry jam
- 6 tbsp cocoa powder
- 6 tbsp icing sugar
- 6 tbsp boiling water
- 2 tbsp melted butter
- 100g desiccated coconut
Method
1. Preheat the oven to 180c (355f).
2. Grease a 23cm x 33cm cake tin, then in a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, until well combined. Sift in the flour and mix slowly to combine.
4. Pour the mixture into the prepared tin and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
5. Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
6. Once the cake has cooled, cut the edges off and cut it in half. Then spread a thin layer of strawberry jam on one side and sandwich the two halves together and cut into 6 squares.
7. In a small bowl, mix together the icing sugar, cocoa, boiling water and melted butter to make a smooth chocolate icing.
8. Dip each jam-covered square into the icing, then roll in the desiccated coconut to coat.
9. Place the lamingtons on a wire rack to set.
10. Enjoy! Keep them in the fridge in an airtight container if you don't eat them all on the first day.
