Lamingtons

1. Flour - Use either 1 3/4 cups (260g) self raising flour, or 1 3/4 cups (260g) plain flour + baking powder. The extra 3 tsp of baking powder doesn't affect the recipe, I make it both ways.

2. Freezing / coating:Trying to coat a freshly cooked cake doesn't work, it just crumbles into the chocolate and makes a mess. The easiest way to coat the Lamingtons is as follows: cut into pieces and freeze for 1 hour just prior to coating. The frozen cake is much easier to handle for the dipping / coconut coating steps. Bonus: The cake stays more moist than traditional recipes that call for the cake to be left out overnight to dry out so it's easier to handle to coat in chocolate and coconut.

3. Chocolate icingneeds to be thick enough so the coconut will stick, but thin enough so the cake can be easily rolled in it.

It thickens as it cools, making it harder to work with. If this happens, just microwave for 20 seconds to loosen it up (or set it over a saucepan with boiling water).

3. Coconut bowl - use a shallow one with a larger surface area,easier to roll cake around.

4. Storage:No cream: Store in airtight container for 3 to 4 days, or freeze for 2 - 3 months then thaw before serving.Cream: Store in refrigerator for 2 to 3 days.

5. Nutrition per serving.

Barely adapted from this recipe from taste.com.au. Ingredients the same, the main thing I changed is the process (especially the coating process, to make it easier!)