Directions

• Preheat oven to 180°C. Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper. Use an electric mixer on high speed to whisk the eggs and sugar in a bowl for 10 mins or until mixture is thick and creamy and sugar dissolves.
• Meanwhile, sift the combined flour and cornflour into a bowl. Repeat 2 more times.
• Sift the flour mixture over the egg mixture and use a metal spoon or balloon whisk to gently fold until just combined. Add the butter and boiling water and gently fold until just combined. Pour into the prepared pan.
• Bake for 20-25 mins or until the cake springs back when lightly pressed. Cool in the pan for 5 mins before turning onto a wire rack. Cover with a damp tea towel and set aside to cool completely.
• To make the chocolate icing, combine the icing sugar, cocoa powder, butter and water in a heatproof bowl over a saucepan of simmering water. Stir until smooth and runny.
• Place the coconut in a large bowl. Use a large serrated knife to cut the cake into 12 squares. Using 2 forks, dip 1 cake square into the icing and gently turn to coat. Lift and let the excess icing drip off. Transfer to the coconut and gently turn to coat. Transfer to a plate. Repeat with the remaining cake, icing and coconut. Set aside for 30 mins to set.