Butter for greasing
200g plain flour, plus extra for dusting
1 tsp baking powder
Pinch of salt
3 eggs, separated
65 ml milk
Half tsp vanilla extract
50g desiccated coconut
200g caster sugar
20g plain flour
125g white chocolate
250g icing sugar
Half cup of milk
2 tbsp raspberry powder
1 cup desiccated coconut
Whipped cream, for serving
A few fresh raspberries
1. Preheat the oven to 180C. Butter and flour a 16cm x 26cm sponge tin.
2. Sift flour, baking powder and salt into a bowl and set aside.
3. Whisk egg whites in an electric mixer until frothy and then gradually add sugar, continuing to whisk until you have a stiff meringue.
4. Reduce speed and add egg yolks, one at a time, whisking until just combined.
5. Fold milk and the flour mixture alternately into the egg mixture, then fold vanilla in.
6. Pour into the prepared tin, then bake for 20-25 minutes or until the cake springs back when lightly pressed.
7. Allow to cool, then cut into 12 small squares.
8. Leave the oven at 180C for the coconut crips. Line a baking tray with baking paper.
9. Combine coconut, sugar and flour in a food processor. With the motor running, slowly pour in cream until it is incorporated.
10. Spread very thin strips of the coconut mixture on the baking paper (or spread all over the baking paper to create a single layer biscuit), then bake for 8-10 minutes until golden and crisp. Cool on a wire rack. If you have baked a single sheet of biscuit, break it into smaller pieces.
11. For the icing, place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Heat, stirring, until melted and smooth.
12. Remove bowl from the heat and stir in icing sugar, milk and raspberry powder, then whisk until smooth and combined.
13. Place desiccated coconut on a plate. Dip sponge squares in icing to coat, then roll in coconut.
14. Serve lamingtons with whipped cream, whole raspberries and coconut crips.
This recipe is Kate Fay's of Cibo Parnell that is published in The Great New Zealand Baking Book.