Chocolate Lamington Slice Recipe — Classic Aussie Cake Bars

Preheat the oven to 190°C and line a 20cm square tin with baking paper.

For the base, melt the butter in a large pot and set aside to cool slightly.

Once the butter has cooled, stir in the brown sugar, egg and vanilla until smooth.

Sift in the plain flour, baking powder and cocoa, then add the desiccated coconut and mix to combine.

Pour the base mixture into the prepared tin, smooth the surface and chill in the fridge while you make the sponge.

Using a stand mixer, beat the eggs while gradually adding the caster sugar. Add the vanilla and continue beating for about 10 minutes until the mixture is pale and fluffy.

In a separate bowl, sift together the sponge dry ingredients. Melt the butter and allow it to cool.

Fold the dry ingredients and cooled melted butter into the egg mixture with a spatula, mixing gently until just combined. Do not overmix.

Pour the sponge batter over the chilled base. Bake in the centre of the oven for about 50 minutes. After 30 minutes, cover the slice with foil to prevent the top from over-browning, then return to the oven for the remaining 20 minutes or until a skewer comes out clean and the sponge springs back to the touch. Allow to cool in the tin.

While the slice cools, make the icing. Place the chocolate and water in a small pot set over a pot of simmering water and melt gently, stirring until smooth.

Remove from heat, sift in the icing sugar and cocoa powder and stir to form a paste. Add the milk and vanilla and mix until smooth and spreadable.

Using a spoon, pour or drizzle the chocolate icing evenly over the sponge to coat the top thoroughly.

Generously sprinkle desiccated coconut over the icing, as with a traditional lamington. Chill in the fridge until the icing sets, then cut with a sharp knife and serve.