METHOD:
INGREDIENTS:
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2 tsp Lion Plain Flour
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¾ cup Lion Cornflour
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2 tsp Anchor Baking Powder
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½ cup caster sugar
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3 eggs, at room temperature
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3 cups desiccated coconut
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3 ½ cups icing sugar
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⅔ cup cocoa powder
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30g butter, melted
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⅔ cup (167mL) boiling water
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Preheat oven to 200˚C (180˚C fan forced). Lightly grease and line the 20x30cm tin.
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Beat together eggs and sugar on high speed for 5 minutes or until pale and thick.
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Sift together cornflour, flour and baking powder; gently fold into the egg mixture with a large metal spoon taking care not to over mix. Pour into the prepared tin.
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Bake for 20-25 minutes or until the sponge springs back when gently pressed in the centre. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Cut cooled sponge into 24 equal squares.
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Spread coconut into a shallow tray. Sift together the icing sugar and cocoa into a medium sized mixing bowl. Stir in the butter and water until smooth and well combined.
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Assemble lamingtons by dipping each sponge square into the chocolate coating; allow excess to drip off before rolling in coconut until well coated. Place lamingtons on a wire rack to allow coating to set.
