Pre-heat the oven to
190C/170C fan.1Line two 20 x 20cm square baking tins with greaseproof paper.
Beat the butter and
sugar using an electric whisk until light and well combined (c. 3-5 minutes).
Add the eggs one at a time and beat in between to incorporate.
Fold through the
flour and salt using a silicone spatula being careful not to knock too much air
out of the mixture. Add the milk and fold through. The consistency should be
thick but drop off the spatula easily.
Divide the mixture
between the tins and bake in the oven for 20 mins or until golden and just firm
to the touch. Set aside to cool completely by placing the tins on a wire rack.
The icing
Meanwhile prepare the icing. Whisk together the melted
butter and milk in a large mixing bowl for one minute to combine. Sieve the
cocoa powder and icing sugar together in a separate bowl. Gradually add the
cocoa and sugar to the butter and milk mixture, whisking continuously to ensure
there are no lumps.
The filling
Prepare the filling by whisking the cream with the icing
sugar in a large bowl until it reaches soft peaks. Take care not to over whip.
Set aside in a chilled area.
To assemble
To assemble the lamington,
place one of the sponges onto greaseproof paper, on top of a wire rack, with
the side you want facing the outside facing up. Carefully pour the icing over
the first sponge starting in the centre and use a pastry brush or palette knife
to move the icing around and coat the sides of the sponge, lifting slightly to
make sure you've covered the edges. Pour some coconut out into a bowl and then
carefully sprinkle it on top of the iced sponge until well covered. Use a
teaspoon to try to carefully spoon coconut around the edges of the sponge too.
This is a bit fiddly and may take some time. Repeat for the second sponge.
Chill both sponges in
the fridge for around 30 mins to make sure the icing is set, keeping them on
the wire racks.
When ready to
assemble, take the board or plate that you will be serving the lamington on and
turn it upside down over the base sponge, which remains on the wire rack. With
your palm under the wire rack, quickly flip the sponge 180 degrees so that the
base sponge is sitting on the board or plate. Spread a thick layer of jam on
top of the base sponge and pipe the cream on top. Then take your second coated
sponge and slide a large flat spatula or palette knife underneath. Make sure
you are positioned very near the base of the cake so you can quickly and easily
lift the top sponge onto the rest of the cake, as once you place it down, you
won't be able to move it easily.
