Ingredients :
6 eggs
50g cornflour
75g plain flour
50g self raising flour
150g caster sugar
Strawberry jam (optional)
Chocolate icing:
500g icing sugar
50g cocoa powder
15g unsalted butter
160ml milk
160g desiccated coconut
Pink icing :
385g icing sugar
20g unsalted butter
125ml milk
pink food colouring
160g desiccated coconut
Method:
Pre heat oven 180c. Grease a 9inch square cake pan. Sift the flours together 3 times, using an electric mixer whisk the eggs and caster sugar together for 10 minutes, fold in the triple sifted flours. Then spread the mixture into the pan. Bake for approximately 30 minutes. When the cake is done remove from the pan and allow to cool on a wire rack.
To make the chocolate icing put the icing sugar, cocoa powder, butter and milk into a large heat proof bowl and stir over a saucepan of simmering water until of a coating consistency. Cut the cake into 16 squares and dip into the icing, draining off any of the excess and then toss the squares in the desiccated coconut, place back on the wire rack to set.
If making the pink lamingtons put the icing sugar, butter, milk and pink colouring into a large heat proof bowl and stir over a saucepan of simmering water until of a coating consistency. Cut the squares in half horizontally and spread the bottom half with strawberry jam and put on the top half back on, dip the square into the icing, drain off any excess then toss in the desiccated coconut, place on a wire rack to set.
