Lamington Cake

Instructions

1. Prepare the sponge cake
   Preheat the oven to 180°C (350°F). Grease and line a 23cm (9-inch) square cake pan with baking paper. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
2. Make the cake batter
   In a large bowl, beat the softened butter and sugar with an electric mixer until pale and fluffy, about 3-4 minutes. Add vanilla extract and beat to combine. Add eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.
3. Bake the cake
   Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely, about 1 hour.
4. Prepare the chocolate icing
   In a large heatproof bowl, combine the sifted icing sugar and cocoa powder. Add the melted butter and boiling water, stirring until smooth. The icing should be thin enough to coat the cake but thick enough to not be runny. If needed, add more boiling water, a tablespoon at a time.
5. Cut and prepare the cake
   Once the cake is completely cool, trim the edges and cut into 16 equal squares. If desired, carefully slice each square horizontally and spread with a thin layer of raspberry jam before sandwiching back together.
6. Coat with chocolate
   Place the desiccated coconut in a shallow dish. Using two forks, dip each cake square into the chocolate icing, allowing excess to drip off. Work quickly as the icing sets fast. Ensure all sides are coated evenly with the chocolate mixture.
7. Roll in coconut
   Immediately roll the chocolate-coated cake in the desiccated coconut, pressing gently to ensure the coconut adheres to all sides. Place on a wire rack to set. Repeat with remaining cake squares.