Coconut Lamingtons

Method:
1) For the sponge: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line the base of a 23 cm | 9" square springform cake tin with greaseproof paper.

2) Thoroughly beat together the eggs and sugar in a large mixing bowl with an electric whisk until thick and pale, about 6-9 minutes.

3) Stir in the vanilla extract and then fold in the flour. Fold in the melted butter to complete the batter.

4) Spoon the batter into the prepared cake tin, rapping it gently on a flat surface to help settle it.

5) Bake until the cake is dry to the touch and starts to pull away from the sides of the tin, about 30 minutes. Remove the tin to a wire rack to cool completely.

6) Once cool, turn out and trim the edges flat. Cut the cake in half horizontally to yield to even rectangles.

7) For the icing: Combine the chocolate, butter, milk, and salt in a small heatproof bowl. Set it over a half-filled saucepan of simmering water, stirring until smooth.

8) Remove from the heat and gradually whisk in the icing sugar and cocoa powder until the icing is smooth.

9) To assemble: Place the coconut in a shallow dish. Spread the jam on top of one sponge, sandwiching the second sponge on top.

10) Whisk the boiling water into the chocolate icing. Cut the sponge into 12 squares.

11) Working one by one, add them to the chocolate icing, gently turning to coat before tossing in the coconut. Serve straight away.

For more food and recipe inspirations this Christmas, visit stockland.com.au/christmas

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Ingredients

• 6 large eggs, at room temperature
• 150 g | 2/3 cup caster sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 175 g | 1 1/3 cups plain flour, sifted
• 75 g | 1/3 cup unsalted butter, melted and cooled to room temperature
• 80 g | 1/2 cup dark chocolate, chopped
• 1 1/2 tbsp unsalted butter

• 90 ml whole milk
• 1 pinch salt
• 125 g | 1 cup icing sugar, sifted
• 1 tbsp cocoa powder, sifted
• 200 g | 2 1/2 cups desiccated coconut
• 225 g | 3/4 cup seedless raspberry jam, slightly warmed
• 1 tbsp boiling water

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