Lamingtons Recipe

Heat your oven to 200°C/180°C fan/gas 6. Butter and line a 20 x 30cm rectangular tin with parchment paper, leaving an overhang on the longer sides to help lift the cake later.

In a free-standing mixer, beat the butter and sugar until the mixture is pale and light. Add the eggs one at a time, beating well after each addition until fully incorporated. Gently beat in the flour, milk, and salt until just combined, being careful not to overmix. Spoon the batter into your prepared tin and bake for about 25 minutes, or until the top is golden and springs back when lightly touched. Let the sponge cool completely in the tin on a wire rack.

Once cool, slice the sponge horizontally into two even halves. Trim the edges to create clean, straight corners, then cut the sponge into 18 squares. In a separate bowl, lightly whip the cream with the icing sugar until it forms soft, billowy peaks. Spread a thin layer of raspberry jam on half of the sponge squares, then pipe or spread a little whipped cream over the jam. Top each with a second sponge square to create a sandwich, then transfer them to the fridge to chill while you prepare the icing.

In a bowl, whisk together the melted butter and milk. In a separate bowl, sieve the cocoa powder and icing sugar together to remove any lumps. Gradually add the dry ingredients to the butter and milk mixture, whisking continuously until smooth. If you find any stubborn lumps, a quick blitz with a hand blender will make it silky.

Divide the desiccated coconut among three shallow bowls. This trick helps keep the coconut from getting too clumpy with chocolate as you dip, ensuring a nice even coating for each lamington.

Dip each chilled lamington into the chocolate icing, making sure it's completely coated. Immediately roll it in the coconut, pressing gently so it adheres all over. Place the finished lamingtons on a wire rack set over a tray to catch any drips. Repeat with the remaining sponges. Chill the lamingtons for a minimum of 1 hour to allow the icing to set.