Lamingtons



3 eggs

1/2 cup (125 ml) sugar

1/2 cup (125 ml) self-rising flour

1/4 cup (60 ml) cornstarch (cornflour)

1+1/2 cups (375 ml) powdered sugar (icing sugar)

1/4 cup (60 ml) cocoa powder

1/4 cup (60 ml) hot water

1+1/2 cups (375 ml) desiccated coconut



Grease a square or rectangular cake pan. Preheat oven to 350F (180C).

Beat eggs in a small bowl with an electric mixer for 2 minutes or

until pale. Add sugar and beat until well combined. Fold in sifted

flour and cornstarch with a spoon. Pour into prepared pan, bake for

20 minutes or until golden. Turn onto wire rack to cool. Cut cake

into 3-inch (7 cm) squares. Sift icing sugar and cocoa into a bowl,

stir in the water. Dip cake squares into the cocoa mixture and roll

in coconut. Allow to set on a wire rack. For those with a really

sweet tooth, before dipping the cakes into the cocoa mixture you can

split the cake and put a layer of strawberry jam/whipped cream inside

first.



Bon appetit from the Chef and staff at World Wide Recipes