Lamingtons

Method

1. Preheat the oven to 180 °C (160 °C fan). Lightly butter a 10×10 cm square or rectangular tin and line the base and two sides with a strip of baking paper that overhangs, so you can lift the cake out later. Beat the egg in a small bowl; if you need half an egg, beat a whole one and use half (about 25 g).

2. Beat the softened butter and sugar with an electric mixer (or a whisk) for 3 min, until pale, increased in volume and fluffy. Add the vanilla, then the egg in two additions, beating well after each. If it looks curdled, beat in 1 teaspoon of the flour and it will come back together.

   Add in this stepButter, softened (for the cake) 40 gCaster sugar 50 gVanilla extract ½ tspEgg, at room temperature, beaten 1

3. Sift the flour, baking powder and salt together. Fold in a third with a spatula, then half the milk, more flour, the rest of the milk and the last of the flour, mixing only until no dry flour remains; overmixing makes the cake tough. Pour into the tin, level the top and tap the tin on the bench a couple of times to knock out large air bubbles.

   Add in this stepPlain flour 75 gBaking powder ¾ tspSalt 1 pinchMilk, at room temperature (for the cake) 40 ml

4. Bake on the middle shelf of the preheated oven for 20 min, until the top is pale golden, springs back when pressed lightly, and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then lift out by the paper and cool completely on a rack.

   oven

5. Wrap the cooled cake in cling film and chill for at least 1 h (overnight is even better). A cold cake cuts cleanly without crumbs and won't fall apart in the icing. Trim off the dry edges with a bread knife and cut into 5 cm squares. You will get 4 pieces.

6. Bring 3 cm of water to a gentle simmer in a saucepan over low heat. Sift the icing sugar and cocoa into a heatproof bowl, add the butter and milk, and set the bowl over the pan (it must not touch the water). Stir for 3 min until smooth and glossy. It should be like pouring cream, thinly coating the back of a spoon; if too thick, add boiling water a teaspoon at a time. Leave the bowl over the pan while dipping to keep it fluid.

   Add in this stepIcing sugar 110 gUnsweetened cocoa powder 12 gButter (for the icing) 10 gMilk (for the icing) 35 ml

   low heat

7. Spread the coconut on a wide plate and put a tray under a wire rack. Hold a square on two forks, dip it in the icing and turn quickly to coat every side, then rest it on the edge of the bowl for 2 to 3 seconds to let the excess drip off. Drop it straight into the coconut, spoon coconut over until fully covered and move it to the rack. Repeat with the rest and leave for 20 min until the icing sets.

   Add in this stepDesiccated coconut 80 g