• 4 free-range eggs
• ¾ cup caster sugar
• 1¼ cups self-raising flour, sifted twice
• 40g butter, melted and cooled
• 1 tblsp milk
• 2 tsps vanilla essence
• ⅓ cup finely chopped macadamia nuts
• 750g icing sugar mixture
• ½ cup baking cocoa
• ¾ cup milk
• 30g butter
• 3 cups desiccated coconut
Preheat oven to 160°C. Line a non-stick 20 x 30cm lamington pan with baking paper.
Place eggs in a medium bowl and beat with an electric mixer for 3-4 minutes or until creamy. Add caster sugar gradually and beat for a further 5 minutes.
Fold in sifted flour, melted butter and 1 tablespoon milk. Quickly fold through vanilla essence and macadamias. Spread into prepared pan and level surface with a spatula. Bake for 20-25 minutes or until cooked when tested with a skewer. Cool on a wire rack.
Sift icing sugar and cocoa into heat-proof bowl. Add milk and butter, stir to combine. Stir over a pan of hot water until smooth and glossy, adding a little more milk if needed.
Cut cake into 24 pieces with a serrated knife and dip each square into the chocolate icing, then roll in coconut. Allow to set on a wire rack, chilling if required to set the icing.