time for tea

LAMINGTONS

MAKES 16

INGREDIENTS

6 eggs
⅔ cup caster sugar
⅓ cup cornflour
½ cup plain flour
⅓ cup self-raising flour
2 cups desiccated coconut

CHOCOLATE ICING

4 cups icing sugar
½ cup cocoa
1 Tbsp (15g) unsalted butter, melted
1 cup milk

1 Preheat oven to 180°C. Grease a 20cm x 30cm pan and line base and long sides with baking paper, extending paper 5cm over sides.

2 Beat eggs in a large bowl with an electric mixer for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions. Triple-sift all the flours and fold in. Spread mixture into pan.

3 Bake for about 35 minutes. Turn immediately onto a baking paper-covered wire rack to cool.

4 Meanwhile, make chocolate icing. Sift icing sugar and cocoa into a medium heatproof bowl then stir in butter and milk. Set bowl over medium saucepan of simmering water and stir until icing is of a coating consistency.

Place coconut in a medium bowl. Cut cake into 16 pieces. Using a large fork,