How to Make:
- Preheat oven to 180C / 160C fan forced. Grease a 20 x 30cm lamington pan. Line with baking paper, allowing 2 long sides to overhang.
- Sift flour and baking powder into a bowl. Add salt. Use electric beaters to beat the 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.
- Pour butter and water around the edge of the bowl. Fold to combine. Divide cake batter among 3 bowls. Stir a few drops of pink food colouring into one of the bowls, and cocoa powder into another.
- Spoon batter into prepared lamington pan in alternating batches. Use a knife to create a marbled effect. 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 squares.
- For choc icing, sift icing sugar and cocoa into a heatproof bowl. Add water and butter and stir until smooth. Place over a saucepan of warm water.
- Place coconut on a plate. Use 2 forks to dip 1 cake square in icing. Shake off excess. Roll in coconut to coat. Transfer lamington to a lined tray. Repeat with remaining cake, icing and coconut. Set aside for 1 hour to set.
Time for preparing:25 min. PT25M
- 225g (1 1/2 cups) plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 6 eggs, at room temperature
- 155g (3/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 50g unsalted butter, melted
- 2 tablespoons warm water
- Pink food colouring
- 2 tablespoons cocoa powder
- 130g (1 1/2 cups) shredded coconut Choc icing
- 500g pure icing sugar
- 35g (1/3 cup) cocoa powder
- 125ml (1/2 cup) hot water
- 20g unsalted butter, melted