- 3 eggs
- ½ cup castor sugar
- 3/4 cup self-raising flour
- 1/4 cup cornflour
- 15g butter
- 3 tbsp hot water
- 3 cups shredded (or dessicated if you must!!) coconut
- 2 cups icing sugar
- 1/3 cup quality cocoa powder (I like Cadbury Bourneville)
- 15g butter
- ½ cup milk
Preheat oven to 180°C. Prepare lamington tins 18cm x 28cm (7in x 11in).
Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved.
Fold in sifted self-raising flour and cornflour, then combined water and butter.
Pour mixture into prepared lamington tins.
Bake in moderate oven approximately 30 mins. Let cake stand in pan for 5 minutes before turning out onto wire rack.
After the sponge has cooled, sift the icing sugar and cocoa into heatproof bowl.
Stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy.
Trim brown top and sides from cake. Cut into 16 even pieces.
Holding each piece on a fork, dip each cake into the icing. Hold over bowl a few minutes to drain off excess chocolate.
Toss in coconut or sprinkle to coat. Place on oven tray to set.
- It's important to let the sponge cake cool completely before you start cutting and icing it - otherwise the fingers will start collapsing before you finish the icing process.
- These are a lovely lunch box filler, not too big and not too outrageously sweet. Yum!
- This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.
Find more baking recipes
- Chocolate bark
- Choc-cherry fudge
- Chocolate bread
- Chocolate afghans
- Chocolate crackle egg baskets
- Chocolate mud cake
- Chocolate-iced teddy bear cake
- Double choc fudge brownies
- Easy chocolate brownies
- Marbled chocolates
- Rocky road
- Mars Bar slice
- Yummy chocolate brownies
- Rainbow cake