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1
Preheat oven to 190C Line 2 20cm square baking tins.
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2
Whisk eggs and sugar in a double boiler making sure the water does not touch the bowl.
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3
Beat for 5-10 mins or until warm, pale and frothy.
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4
Transfer to an electric mixter adding vanilla paste and whisk on high speed for 8-10 mins or until mixture has tripled in volume.
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5
Divide flour into 3 and gently fold each portion through the egg mix.
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6
After the second batch of flour add the melted butter then add the final batch of flour.
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7
Divide between the 2 baking ins and bake for 20 minutes Remove from oven and leave to cool in tins for 10 mins before turning out onto cool rack.
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8
For the chocolate coating combine the chocolate and cream in a double boiler and gently melt the chocolate, stirring to combine.
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9
Remove from heat.
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10
Cut each sponge into 16 squares.
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11
Scatter coconut over a tray.
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12
Using a fork dip the sponge into the warm chocolate, shake of excess and then roll in coconut.
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13
Place on cake rack and finish dipping remaining cakes.
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14
If chocolate starts to thicken too much place on stove again and reheat slightly.
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15
Let the Lamingtons sit for 1 hour to allow chocolate to set.
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16
Alternative: Slice the whole cake in half horizontally, spread with a berry jam, sandwich back together, cut into squares then coat in chocolate and coconut.
