Step 1 Preheat oven to 180°C. Spray a 16cm x 26cm cake tin with a light coating of cooking oil, then line with baking paper.
Step 2 Place eggs and vanilla extract in a large mixing bowl; beat with a handheld electric mixer until thick and creamy. Gradually add caster sugar, beating until sugar dissolves and mixture triples in volume. Sift flour with baking powder; gently fold into mixture with a large metal spoon until just combined. (Don’t overmix.)
Step 3 Pour mixture into tin. Bake for 20 minutes, or until cake is golden and a skewer inserted into the centre comes out clean. Remove tin from oven; set aside to cool for 5 minutes. Turn out cake onto a wire rack to cool completely. Remove baking paper; discard. Use a serrated knife to carefully cut cake into 20 even squares.
Step 4 Place cocoa powder in a large bowl, add 100ml boiling water and stir until smooth. Add icing sugar; stir until sugar dissolves and icing is completely smooth. Set icing aside to cool.
Step 5 Use a fork to hold 1 piece of cake over the icing bowl. Spoon icing onto cake to cover, letting any excess drip off, then sprinkle lightly with coconut. Place cake on a wire rack set over a baking tray. Repeat with remaining cake pieces to make 20 lamingtons, then leave to rest for 2 hours, or until icing sets properly.
How you’ll save
Replace regular flour and baking powder with gluten-free alternatives.
Use pure cocoa and pure (gluten-free) icing sugar instead of powder blends.
Ditch the butter in both the sponge and the icing.
Halve the amounts of caster sugar, icing sugar and desiccated coconut.
Original version per serve (1 lamington)
Total fat 16.1g
Sat fat 11.6g
Our version per serve (1 lamington)
Total fat 3.9g
Sat fat 2.9g