6 vegan eggs
2/3 cups (159g) cornflour (cornstarch)
½ cup (75g) plain gluten-free (all-purpose) flour
1/3 cup (50g) gluten-free self-raising flour
3 cups (225g) shredded coconut
4 cups (649g) icing (Confectioner’s) sugar
½ cup (50g) cocoa powder
15g (1/2 ounce) vegan butter, melted
1 cup (250ml) vegan milk
1.Preheat oven to 180°C/350°F. Grease a 20cm x30cm
(8-inchx12-inch) rectangular pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over sides.
2.Beat the eggs in a large bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolves. Fold in triple sifted flours. Spread the mixture into the pan.
3.Bake cake about 35 minutes. Turn cake immediately onto a baking-paper-covered wire rack to cool.
4.Meanwhile, make chocolate icing.
5.Use serrated knife to trim edges from all sides of cake. Cut cake into 20 squares; dip each square in the icing, drain off excess. Toss squares; dip each square in coconut. Place lamingtons onto a wire to set.
Sift icing and cocoa into a medium heatproof bowl; stir in butter and milk. Set bowl over medium saucepan of simmering water, stir until icing is of a coating consistency.
Lamingtons will keep in airtight container for up to three days.