Lamingtons

Makes 15 squares

Ingredients:
1/2 C S.R. flour
1/2 C flour
1/2 C cornflour
6 eggs, at room temperature
1 C sugar
1 T boiling water
2 C desiccated coconut
2 C icing sugar mixture
1/3 C cocoa powder
1/4 C milk
1/4 C boiling water

Method:
1. Preheat oven to 160°C and grease a lamington pan with butter.Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
2. Sift the combined flours together into a large bowl.
3. Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale.
4. Gradually add the sugar, whisking well after each addition until mixture is thick and sugar dissolves.
5. Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl.
6. Use a large metal spoon to gently fold until just combined. Pour mixture into the prepared pan and use the back of a spoon to smooth the surface.
7. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean.
8. Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool.
9. Trim the edges of the cake and cut into 15 squares.
10. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.
11. Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off.
12. Roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut.
13. Set aside for 1 hour or until icing sets.