Australian Lamingtons: Chocolate-Coconut Sponge Squares That Keep All Week for Lunchboxes

Heat the oven to 350°F (180°C). Grease and line a 9 x 13 inch (23 x 33 cm) pan.

Serves 16 squares

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) caster sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 cups (300g) self-raising flour
• 1/2 cup (125ml) milk
• 4 cups (500g) icing sugar, sifted, for the icing
• 1/2 cup (50g) cocoa powder, sifted
• 3 tablespoons butter, melted
• 2/3 cup (160ml) boiling water
• 3 cups (270g) desiccated coconut

Instructions

1. Heat the oven to 350°F (180°C). Grease and line a 9 x 13 inch (23 x 33 cm) pan.
2. Beat the butter, sugar and vanilla until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each.
3. Fold in half the flour, then the milk, then the remaining flour, mixing just until smooth. Spread into the pan and bake 25 to 30 minutes until a skewer comes out clean.
4. Cool completely, then wrap and chill for a few hours or overnight. A firm, day-old sponge is much easier to dip without crumbling.
5. Cut the cake into 16 squares. Whisk the icing sugar, cocoa, melted butter and boiling water into a smooth, pourable chocolate icing; keep it warm over a pan of hot water so it stays thin.
6. Spread the coconut on a tray. Using two forks, dip each square in the icing, let the excess drip off, then roll in coconut to coat all sides. Set on a wire rack.
7. Leave for 1 hour to set. Lamingtons keep in an airtight tin for 5 days, or freeze for 2 months, so a Sunday batch covers a week of lunchboxes.
8. Lamingtons are named for Lord Lamington, Governor of Queensland in the 1890s, and the popular story says his cook improvised them by dipping leftover sponge in chocolate and coconut to serve unexpected guests. Whatever the truth, they became Australia's national cake, the centerpiece of school fundraisers known as lamington drives, and a fixture of the tuckshop. The coconut coating does double duty: it makes the squares easy to hold and keeps the sponge from drying out, which is why a lamington on Friday tastes nearly as good as one on Monday. July 21 is officially National Lamington Day, but any school week will do.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 5g
• Fat: 21g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 34g
• Sodium: 180mg