Lamingtons with a twist

You’d be hard pressed to find an Australian who doesn’t enjoy sitting down to a cuppa with a piece of lamington and a few minutes to kill. This Anzac Day we’re doing a slight twist on the classic cake and turning the lamington into a delicious slice with the great flavours and three delicious layers of chocolate and coconut. The end result is truly delectable and is sure to become a fast favourite in the kitchen. Store any leftovers in an air-tight container in the fridge and leave to soften on the kitchen bench for about 10 minutes before serving. Enjoy! 

Ingredients

• 250g butter, chopped
• 300g dark chocolate, chopped
• 1 cup brown sugar
• 1 cup plain flour
• 1 teaspoon baking powder
• 3 eggs
  Coconut topping
• 11/2 cups icing sugar mixture
• 11/2 cups desiccated coconut
• 2 egg whites, whisked
  Chocolate topping
• 150g dark chocolate, chopped
• 40g butter
• 2 tablespoons desiccated coconut

Method

1. Preheat oven to 180C. Grease a 18cm x 28cm slice pan. Line with baking paper. In a large saucepan over medium heat, place butter and chocolate. Stir for 5 minutes until mixture is smooth. Remove from heat. Cool for 5 minutes.
2. In chocolate mixture, add brown sugar, flour, baking powder and eggs. Whisk to combine. Pour into prepared tin. Bake for 35 mins until just firm.
3. Meanwhile, combine icing sugar, coconut and egg white in bowl. Mix well. Spoon over hot brownie. Spread evenly. Bake for another 10 minutes until top is just golden. 
4. Place chocolate and butter in microwave safe bowl. Heat on high for 1 minute, stir halfway through. Spread evenly over hot slice. Sprinkle with coconut. Cool completely. Serve.