3 cups shredded coconut
1 ¼ cups chocolate hazelnut spread
6 eggs, at room temperature
1 cup caster sugar
1 cup self-raising flour
1/3 cup plain flour
¼ cup cocoa powder
4 cups icing sugar mixture
½ cup cocoa powder
50g unsalted butter, chopped
¾ cup milk
Grease and line a 19cm x 30cm lamington pan with baking paper, extending paper 4cm above pan edges.
To make sponge, beat eggs in a large bowl of an electric mixer for about 7 minutes, or until thick and pale. With motor operating, gradually beat in sugar, 1 tablespoon at a time, until dissolved.
Sift combined flours and cocoa twice onto a sheet of baking paper. Sift again over egg mixture. Add 2 tablespoons boiling water. Gently fold with a whisk until just combined. Pour into prepared pan. Spread evenly into corners.
Cook in a moderate oven (180C) for about 25 minutes, or until sponge springs back when lightly touched. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack lined with a sheet of baking paper to cool.
To make icing, sift sugar and cocoa into a large, heatproof bowl. Add butter and milk. Sit bowl over a pan of simmering water. Whisk until butter is melted and mixture is smooth. Remove. Stand for 15 minutes.
Meanwhile, cut sponge into 14 equal fingers. One at a time, dip sponges into icing, allowing excess to drip away. Roll in coconut. Place on a wire rack to set.
To serve, cut lamingtons in half horizontally. Sandwich together with 1 tablespoon of the chocolate-hazelnut spread.
TIP! Filled lamingtons can be made up to one day ahead. Keep, covered in the fridge. Remove 30 minutes before serving. Chocolate hazelnut spread can replaced with jam.