Sweets and Treats

A traditional Aussie favourite!

Preheat oven to 180'C. Brush a 23cm square cake pan with some melted butter to grease. Line the base of the pan with non-stick baking paper.

Sift the flour, cornflour and baking powder into a bowl. Repeat twice.

Using an electric mixer, beat the eggs and caster sugar in a bowl for 5 minutes or until the mixture is thick and pale.

Sift the flour mixture over the egg mixture and use a balloon whisk to gently fold until just combined. Combine the boiling water and remaining butter in a jug and pour down the side of the bowl. Gently fold until just combined. Pour into prepared cake pan. Bake for 20 - 25 minutes or until the cake springs back when lightly pressed in the centre. Transfer to a wire rack to cool completely.

Trim the edges of the cake and cut into 16 squares. Combine the McKenzie's Chocolate Topping with boiling water in a bowl and mix well.

Using two forks, dip a cake square in the topping to coat. Roll the cake square in the coconut to coat. Transfer to a wire rack. Repeat with the remaining cake squares.

TIP: To make these Lamingtons extra special, you can fill them with fresh whipped cream and strawberry jam.

TIP: For an Australian themed Lamington, substitute the chocolate topping with McKenzie's Blue Heaven Topping.