Lamingtons for Dazz! #shorts

Ingredients - 250g sugar - 240g self-raising flour - 100g soft unsalted butter - 4 eggs - 80g strawberry jam - 6 tbsp cocoa powder - 6 tbsp icing sugar - 6 tbsp boiling water - 2 tbsp melted butter - 100g desiccated coconut Method 1. Preheat the oven to 180c (355f). 2. Grease a 23cm x 33cm cake tin, then in a large bowl, cream together the butter and sugar until light and fluffy. 3. Beat in the eggs, one at a time, until well combined. Sift in the flour and mix slowly to combine. 4. Pour the mixture into the prepared tin and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. 5. Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. 6. Once the cake has cooled, cut the edges off and cut it in half. Then spread a thin layer of strawberry jam on one side and sandwich the two halves together and cut into 6 squares. 7. In a small bowl, mix together the icing sugar, cocoa, boiling water and melted butter to make a smooth chocolate icing. 8. Dip each jam-covered square into the icing, then roll in the desiccated coconut to coat. 9. Place the lamingtons on a wire rack to set. 10. Enjoy! Keep them in the fridge in an airtight container if you don't eat them all on the first day.