Every 21 July, Lamington Day gives you a good reason to make one of Australia’s most loved bakes, and honestly, it is easy to see why people still adore them. Even here in South Africa, a lamington feels right at home on the tea table. The sponge is soft and light, the chocolate coating is rich and glossy, and the desiccated coconut adds adds a subtle flavour that complements the chocolate.

Prep: 30 mins plus cooling | Cook: 25 mins | Serves: 12

Ingredients

For the sponge:

• 125 g butter, softened
• 180 g castor sugar
• 1 tsp vanilla extract
• 3 eggs
• 225 g self raising flour
• 125 ml milk

For the chocolate coating:

• 300 g icing sugar, sifted
• 35 g cocoa powder, sifted
• 25 g butter
• 125 ml boiling water

To finish:

• 200 g desiccated coconut
• Raspberry jam and whipped cream, optional

Method

1. Preheat the oven to 180°C. Grease and line a 20 cm square cake tin.
2. Beat the butter and sugar until pale and fluffy. Add the vanilla, then beat in the eggs one at a time.
3. Fold in the flour gently, alternating with the milk, until you have a smooth batter.
4. Spoon the batter into the prepared tin and level the top. Bake for 22 to 25 minutes, or until a skewer comes out clean.
5. Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack and cool completely. For easier dipping, chill the cake for 30 minutes once cool.
6. Trim the edges if needed, then cut the cake into 12 even squares.
7. To make the coating, whisk together the icing sugar and cocoa powder. Add the butter and boiling water, then stir until smooth. The icing should be fluid but not watery.
8. Place the coconut in a shallow bowl. Using two forks, dip each cake square into the chocolate icing, turning to coat all sides.
9. Let the excess drip off, then roll the cake gently in coconut until well covered.
10. Set the lamingtons on a wire rack to firm up. Serve as they are, or split and fill with raspberry jam and a little whipped cream.