3 eggs
4 tbsp. castor sugar
1 tsp. vanilla essence
125g Fielders cornflour (wheaten cornflour)
1 teaspoon baking powder
25g butter, melted

Chocolate coating
200 g icing sugar
1 tablespoon cocoa
1 teaspoon butter, melted
Boiling water
desiccated coconut


Beat eggs until frothy.

Add the sugar slowly, continuing to beat the mixture.

Add vanilla essence. Beat for a further 5 minutes or until eggs have become white and fluffy.

Sift flour and baking powder three times.

Fold flour and butter gently into egg mixture.

Pour the mixture into a greased, lined lamington tray (27 x 20 cm)

Bake in a preheated 200C for 15 – 20 minutes.

Turn out and cool on a wire rack.

For icing
Combine icing sugar, cocoa and butter together in an enamel bowl, adding a little boiling water to make mixture runny.

Stand over bowl of boiling water to keep icing mixture liquid.

Cut cake into squares, skewer each with a fork and with a knife coat with icing mixture.

Roll in coconut, coating evenly.

Sit on waxed paper to dry.