- 6 eggs
- 2/3 cups caster sugar
- 1/3 cups cornflour
- 1/2 cups plain flour
- 1/3 cups self-raising flour
- 2 cups (180g) coconut, approximately
- 4 cups (500g) icing sugar
- 1/2 cup cocoa
- 15g butter, melted
- 2/3 cup milk
Grease 23cm square slab pan.
Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy.
Gradually beat in sugar, dissolving between additions.
Fold in triple-sifted flours.
Spread mixture in prepared pan.
Bake in moderate oven about 30 minutes.
Turn onto wire rack to cool.
Sift icing sugar and cocoa into heatproof bowl
stir in butter and milk.
Stir over pan of simmering water until icing is of coating consistency.
Cut cake into 16 squares, dip squares into icing, drain off excess icing, and toss squares in coconut.
Place lamingtons on wire rack to set.