Soft, pillowy squares of sponge cake dipped in yummy chocolate icing and coconut. An Aussie classic!

  • 1 Hr
  • Serves 20

  • 160 grams butter, room temperature
  • 3/4 cup white sugar
  • 1 teaspoon vanilla essence
  • 3 Sunny Queen free range eggs
  • 250 grams self-raising flour
  • 1/2 teaspoon salt
  • 1/2 cup full cream milk
  • 1 cup desiccated coconut
  • 3 cups pure icing sugar
  • 3 tablespoons coco powder
  • 5 tablespoons boiling water
  • 1/2 teaspoons butter
  • 3 drops vanilla essence
  • Step 1.

    Preheat the oven to 180°C. Grease a 30 cm x 20 cm lamington tin and line with baking paper.

  • Step 2.

    Cream the butter, sugar and vanilla until soft and fluffy. Add the eggs and continue to beat until combined. 

  • Step 3.

    Add sifted flour and salt to the creamed mixture. Add milk and stir gently until just combined.

  • Step 4.

    Pour the mixture evenly in the tin and bake for 30–35 minutes. Cool on a wire rack, then cut into rectangles. You should get about 20. 

  • Step 5.

    To make the icing, sift the icing sugar and cocoa into a bowl. Add the boiling water, butter and vanilla, then stir until dissolved. 

  • Step 6.

    Spread the desiccated coconut onto a cutting board. Using two forks to hold the sponge, dip the rectangles one at a time into the chocolate icing then immediately roll in the coconut. Leave on a wire rack to set.

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