Raspberry Dark Chocolate Lamingtons Recipe

Ingredients

• 150 g unsalted butter, softened, plus extra for the pan
• 170 g caster sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 200 g self-raising flour
• 60 ml whole milk
• 120 g seedless raspberry jam
• 250 g icing sugar
• 35 g cocoa powder
• 30 g unsalted butter, melted
• 140 ml boiling water
• 180 g desiccated coconut

Method

1. 1

   Heat the oven to 180 C, or 160 C fan. Grease and line a 20 cm square pan, leaving paper overhanging on two sides.

2. 2

   Beat the butter and caster sugar until pale. Add the eggs one at a time, then beat in the vanilla. Fold in the flour and milk in alternating additions.

3. 3

   Spread the batter evenly in the pan and bake for 22 to 24 minutes, until springy in the center. Cool in the pan for 10 minutes, then lift onto a rack and cool completely.

4. 4

   Trim the edges and cut the sponge into 12 rectangles. Split each through the middle and spread a thin layer of raspberry jam inside. Chill the filled pieces for 30 minutes.

5. 5

   Sift the icing sugar and cocoa into a wide bowl. Whisk in the melted butter and enough boiling water to make a fluid coating. Put the coconut in a second wide bowl.

6. 6

   Using two forks, dip each chilled cake in the chocolate coating, allow the excess to drain, then roll it in coconut. Set on a rack for at least 45 minutes before serving.