Gluten-free chocolate lamingtons

Instructions

1 Preheat oven to 180°C. Spray a 16cm x 26cm cake tin with a light coating of oil, then line with baking paper.

2 In a large mixing bowl, place eggs and vanilla extract and beat with a handheld electric mixer until thick and creamy. Gradually add sugar, beating until it dissolves and mixture triples in volume. Sift and gently fold flour into mixture with a large metal spoon until just combined. Don’t over-mix.

3 Pour mixture into tin. Bake for 20 minutes, or until cake is golden and a skewer inserted into the centre comes out clean. Remove tin from oven. Set aside to cool for 5 minutes. Turn out cake onto a wire rack to cool completely. Remove baking paper. Use a serrated knife to carefully cut cake into 20 even squares.

4 In a large bowl, place cocoa powder, add 100ml boiling water and stir until smooth. Add icing sugar and stir until it dissolves and icing is completely smooth. Set icing aside to cool.

5 Use a fork to hold 1 piece of cake over the icing bowl. Spoon icing onto cake to cover, letting any excess drip off, then sprinkle lightly with coconut. Place cake on a wire rack set over a baking tray. Repeat with remaining cake pieces to make 20 lamingtons, then leave to rest for 2 hours, or until icing sets properly.