Classic Australian Lamingtons

Ingredients

For the Sponge

250 g butter
250 g sugar
4 eggs
200 ml milk
350 g self-raising flour
2 tsp vanilla extract
1/2 tsp salt

For the Chocolate Coating

300 g icing sugar
35 g cocoa powder
30 g butter melted
150 ml warm water
fine desiccated coconut
raspberry jam optional

Instructions

Preheat the oven to 180°C or 350°F. Line a square or rectangular tin such as a 30cm x 20cm one. (I used two 9x9inch square tins) with parchment paper and set aside.
In a bowl mix together the self-raising flour and salt.
In a mixer or in a large bowl, cream the butter and the sugar together until you get a pale colour.  Add the eggs to the mixture and mix well.
Gently add the flour and the vanilla extract. Mix well until combined.
Lastly pour in the milk and mix until it’s incorporated. Don’t over mix the batter.
Pour the batter into the tins and tap on the bench to remove any bubbles formed in the mixture.
Bake the sponge for about 20 minutes or until a toothpick comes out clean.
Once baked, let the sponge cool in the tin before transferring to a cooling rack. Let the cake cool completely before starting the next step. Ideally this is done a day before.
In a deep bowl mix together all the chocolate coating ingredients, except the coconut. Mix well and make sure that it has a runny texture. If it's too thick add some more warm eater.
Cut the sponge into equal square or rectangles.* Slowly dip each piece of sponge into the chocolate icing, with two forks make sure to coat each side. Afterwards, roll the dipped sponge into the coconut and lay on a tray.
Repeat the process until all the pieces are covered in the chocolate and coconut. N.B. clean the coconut occasionally as chunks of coconut will form as you go along.

Notes

*You can also take two pieces of sponge cake and spread some raspberry jam in between. Then keeping them together dip them in the chocolate coating and coconut.