Lamingtons

20cm/8” square tin, 2 x mixing bowls and saucepan

BUTTER SPONGE CAKE
150g butter
150g caster sugar
1 tsp vanilla extract
3 eggs
200g Doves Farm Organic Self Raising White Flour
butter, for tin

CHOCOLATE AND COCONUT TOPPING
175g desiccated coconut
150g icing sugar
6 tbsp cocoa powder
150g unsalted butter
6 tbsp milk

180°C, Fan 160°C, 350°F, Gas 4

Butter Sponge Cake

1. Pre-heat the oven.
2. Rub some butter around the inside of a 20cm/8″ square tin or insert a baking liner.
3. Chop the butter into small cubes.
4. Put the butter cubes and caster sugar into a mixing bowl and beat until smooth and creamy.
5. Beat in the vanilla extract.
6. Break the eggs into the bowl one at a time, beating well between each addition.
7. Stir in the flour.
8. Tip the mixture into the prepared tin and bake for 50-55 minutes, until a cocktail stick comes out clean.
9. Leave to cool in the tin.
10. When cold cut the cold cake into 5cm cubes.
11. Put the cake cubes on a plate and open freeze them for 15-20 minutes.

Chocolate and Coconut Topping

1. Put the coconut onto a plate.
2. Sieve the icing sugar and cocoa into a bowl.
3. Chop the unsalted butter into a saucepan, add the milk and warm gently.
4. When the butter has melted remove from the heat, add the prepared sugar and cocoa and stir to make the chocolate sauce.
5. Remove the cold cake cubes from the freezer and spear a cube of sponge with a fork.
6. Hold the sponge over the saucepan and spoon chocolate sauce over all its sides until covered.
7. Lift the sponge onto the coconut plate and roll it in the coconut.
8. Transfer the lamington to a rack or plate, remove the fork and leave to cool.
9. Repeat with all the cubes of sponge.