These little blocks of coconut heaven come from The Australian Women's Weekly Sweet Treats book. I glammed these babies up with some heart-shaped glitter toppers.
2/3 cup (150g) castor sugar
80g white chocolate, chopped finely
½ cup (75g) plain flour
1/3 cup (50g) self-raising flour
1/3 cup (50g) cornflour
4 cups (640g) icing sugar
3/4 cup (180ml) milk
2 cups (150g) desiccated coconut
100g white chocolate, grated finely
1. Preheat oven to 180 degrees. Grease 23cm square slab cake pan; line base and sides with baking paper, extending paper 5cm over sides.
2. Beat eggs in medium bowl with electric mixer about 10 minutes or until thick and creamy; gradually beat in castor sugar, dissolving between each addition. Fold in chopped chocolate and sifted flours.
3. Spread mixture into pan; bake about 35 minutes. Turn cake immediately onto baking-paper-lined wire rack to cool; refrigerate while preparing the icing.
4. Sift icing into medium heatproof bowl; stir in milk. Place bowl over medium saucepan of simmering water, stir until icing is of a coating consistency.
5. Cut cold cake into 25 squares.
6. Dip each square of cake into icing, drain off excess. Toss squares in combined coconut and grated chocolate. Place lamingtons on wire rack to set.