Lamington sponge (or a store bought sponge could be used)
6 eggs
2/3 cup caster sugar
1/3 cup cornflour
1/2 cup plain flour
1/3 cup self-raising flour
2 cups (180g) coconut, approximately
Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10 minutes or until thick and creamy. Gradually beat in sugar, dissolving after addition. Fold in triple-sifted flours.
Spread mixture into prepared pan; bake in moderate oven about 30 minutes. Turn cake onto wire rack to cool.
Trim the edges of the cake and cut into 16 squares. Freeze (this makes it far easier to dunk the sponge, it absorbs less coating, and it won’t break up).
Spread the coconut over a plate.
Use 2 forks to dip all sides of each sponge square in coating. Allow any excess to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place lamingtons on wire rack to set. Repeat with the remaining cake squares.
Cut a slit in the top of each lamington, place a tablespoonful of whipped cream in the slit. Add a dollop of raspberry jam (for Raspberry lamingtons), or lemon curd (for Lemon lamingtons).
Chocolate lamingtons
4 cups (500g) icing sugar
1/2 cup cocoa
15g butter, melted
1 cup milk
Sift icing sugar and cocoa into heatproof bowl; stir in butter and milk. Stir icing over pan of simmering water until it is of a coating consistency. Keep warm while dunking lamingtons.
Raspberry lamingtons
1 packet raspberry jelly
1 1/4 cups boiling water
In a bowl, combine jelly crystals with boiling water and stir until crystals dissolve. Place jelly mixture in the fridge to cool and slightly set.
Lemon lamingtons
1 packet lemon jelly
1 1/4 cups boiling water
3 tbsp lemon curd (to be added with cream)
In a bowl, combine jelly crystals with boiling water and stir until crystals dissolve. Place jelly mixture in the fridge to cool and slightly set.