Ingredients

• 225g (1 1/2 cups) plain flour
• 1 teaspoon baking powder
• Pinch of salt
• 6 eggs, at room temperature
• 155g (3/4 cup) brown sugar
• 1 teaspoon vanilla extract
• 50g unsalted butter, melted
• 2 tablespoons warm water
• 130g (1 1⁄2 cups) shredded coconut

Caramel icing

• 300g (2 cups) pure icing sugar
• 380g can Nestlé Top ‘n’ Fill Caramel
• 60ml (1⁄4 cup) hot water

Method

• Step 1 Preheat oven to 180°C/160°C fan forced. Grease a 20 x 30cm lamington pan. Line with baking paper, allowing 2 long sides to overhang.
• Step 2 Sift flour and baking powder into a bowl. Add salt. Use electric beaters to beat the eggs, sugar and vanilla in a large bowl for 8 minutes or until thick and pale. Sift one-third of flour mixture over the egg mixture. Fold until combined. Repeat with the remaining flour mixture, in 2 batches.
• Step 3 Pour butter and water around the edge of the bowl. Fold to combine. Pour into prepared lamington pan. Bake for 25 minutes or until mixture springs back when lightly touched. Cool slightly in pan for 5 minutes. Turn onto a wire rack and allow to cool completely. Trim edges of the cake and cut into 15 squares.
• Step 4 For caramel icing, whisk ingredients in a small saucepan over medium-low heat until combined.
• Step 5 Place coconut on a plate. Use 2 forks to dip 1 cake square in icing. Shake off excess. Roll in coconut to coat. Transfer lamington to a lined tray. Repeat with remaining cake, icing and coconut. Set aside for 1 hour to set.