1

Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm x 30cm baking dish with oil and line with baking paper, allowing it to hang over the 2 long sides.

2

Using electric beaters, beat eggs in a medium bowl until thick and pale. Add sugar, 1 tablespoon at a time, beating well after each addition. Sift cornflour, plain and self-raising flours 3 times onto baking paper. Gently fold flour into egg mixture.Spread mixture into prepared tin. Bake for 35 minutes or until springy to the touch.

3

Meanwhile, line a wire rack with baking paper. Turn cooked cake immediately onto prepared rack to cool.

4

Sift icing sugar and cocoa into a medium heatproof bowl. Stir in spread and milk. Place bowl over a saucepan of simmering water (make sure the base doesn’t touch the water). Stir for 2-3 minutes or until smooth and combined. Remove from heat.

5

Cut cake into 24 squares. Place coconut in a dish. Using a fork, carefully dip each piece of cake into chocolate mixture. Drain off excess. Toss in coconut. Place on wire rack wire rack over a baking tray to catch any drips. Set lamingtons aside for 1 hour or until set. Serve.