Ingredients

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

Choc icing

• 500g pure icing sugar
• 35g (1/3 cup) cocoa powder
• 125ml (1/2 cup) hot water
• 20g unsalted butter, melted

Method

• Step 1 Preheat oven to 180C / 160C 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. Divide cake batter among 3 bowls. Stir a few drops of pink food colouring into one of the bowls, and cocoa powder into another.
• Step 4 Spoon batter into prepared lamington pan in alternating batches. Use a knife to create a marbled effect. 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 5 For choc icing, sift icing sugar and cocoa into a heatproof bowl. Add water and butter and stir until smooth. Place over a saucepan of warm water.
• Step 6 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.