2/3 cup (150g) caster sugar
1/3 cup (50g) cornflour
1/2 cup (75g) plain flour
1/3 cup (50g) self-raising flour
2 cups (160g) desiccated coconut, aprox.
4 cups (640g) icing sugar
1/2 cup (50g) cocoa powder
20g butter, melted
2/3 cup (160ml) milk
1) Preheat oven to moderate (180*C/160*C fan-forced). Grease 23cm square cake pan.
2) Beat eggs in medium bowl with electric mixer about 10 minutes or until thick and creamy. Gradually beat in sugar, 1 tablespoon at a time, until sugar dissolves after each adition. Fold in triple-sifted flours.
3) Spread mixture into pan. Bake, uncovered, about 30 minutes. Turn cake onto wire rack to cool.
4) Make icing.
5) Cut cake into 16 squares, dip squares in icing; drain off excess icing, toss squares in coconut. Place Lamingtons on wire rack to set.
Sift icing sugar and coco into medium heatproof bowl; stir in butter and milk. Stir icing over medium saucepan of simmering water until it is of a coating consistency.
It is believed that Lamingtons were invented in the kitchens of Government House, Brisbane, when Lord Lamington was Governor of Queensland, as a creative use for spongecake. It is true that day-old cake is ideal. Lamingtons have become such an institution in Australia that they are a popular means of raising money for community groups. These funds raisers are known as Lamington drives.