Lamingtons

Method

Tap a step when it's done.

Sponge

1. 1Preheat oven to 180 deg C/160 deg C fan forced. Grease 20cm x 30cm lamington pan. Line with baking paper, allowing 2 long sides to overhang.
2. 2Sift flour and baking powder into a bowl. Add salt. Use electric beaters to beat eggs, sugar and vanilla in a large bowl for 8 minutes or until thick and pale. Sift one-third of flour mixture over the egg mixture. Fold until combined. Repeat with the remaining flour mixture, in 2 batches.
3. 3Pour butter and warm water around the edge of the bowl. Fold to combine. Pour into prepared lamington pan. Bake for 25 minutes or until mixture springs back when lightly touched. Cool slightly in pan for 5 minutes. Turn onto a wire rack and allow to cool completely. Trim edges of the cake and cut into 15 (or, as I did, 24) squares.

Icing

1. 4Sift icing sugar. Add hot water and butter and stir until combined and smooth. Divide into 3 bowls.
2. 5Add cocoa to one bowl and mix until combined and smooth.
3. 6Add lime rind and juice to another bowl and mix until combined and smooth.
4. 7Add vanilla to third bowl and mix until combined and smooth.
5. 8Dip one third of lamingtons into chocolate icing (see Note) and then coconut.
6. 9Dip one third of lamingtons into lime icing (see Note) and then coconut.
7. 10Cut the remaining lamingtons in half. Spread one half with lemon curd and sandwich back together. Dip in vanilla icing (see Note) and then coconut.
8. 11Place completed lamingtons on rack lined with baking paper. Allow to set.
9. 12Eat and enjoy!