- Preheat oven to 170oC.
- Line a 20cm x 20cm straight sided lamington tray with Multix Bake. Sift together the flours and set aside.
- Using an electric mixer, beat the butter and sugar until creamed and light in colour. Add the eggs one at a time, beating well between each. Then add the flour, salt and milk making sure it’s well incorporated. Pour mixture into the prepared tin and bake for 30-35 minutes, until cooked through and golden. Leave to cool in tin for 10 minutes. Transfer to a cooling rack.
- When the sponge it totally cold, use a long sharp knife to cut the sponge in half length wise. Lift off the top half (using egg sliders to make it easy) and spread a thin layer of raspberry jam, on the bottom, sit the other half sponge squarely on top. Cut each into 9 squares or more if you want smaller lamingtons. Line a large baking tray with Multix Bake.
- In a shallow bowl stir together the cocoa, icing sugar and butter. Slowly add enough boiling water to make a runny icing ( it should coat the sponge well, but be thin enough to work with). Place the shredded coconut into a Multix Freezer bag. Pierce the sponge cubes with a carving fork and dip into the chocolate icing, coating all over (use a spoon to help with the coating and allow any excess to drip back into the icing bowl)
- Transfer each chocolate coated piece of sponge (1 at a time) into the bag with the coconut and shake the bag ensuring that all sides of the lamingtons are evenly covered. Place each coated piece onto the lined tray and leave to dry (for about 1 hour).
- Serve each lamington either on their own, with a cup of tea or coffee or as Pat does with a dollop of cream and a fresh raspberries.
Tip: Pat has been making lamingtons for 50 years, she says that if you cook your sponge the day before and allow it to sit overnight, it is easier to handle when making lamingtons.
Extra Tip: If your very short of time use pre-made sponge rather than make sponge from scratch.