Lamingtons

Preheat oven to 190°C. Grease and line base of a 8 inch square cake tin lined with parchment paper..


Beat eggs with a pinch of salt. Add sugar and half of the vanilla.


Beat until thick and creamy. In a separate bowl, sift together flour, cornflour and baking powder. Add to egg mixture, then carefully fold through 4 tablespoons melted butter blend.


Pour cake mixture into prepared tin and bake for approximately 30 minutes, or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire cake rack to cool. Cut into 2 inch squares. Meanwhile to make icing, dissolve cocoa in 1/3 cup boiling water. Place icing sugar in a medium size bowl. Add cocoa mixture, remaining canola blend and remaining vanilla essence. Stir well to combine.


Using a fork, skewer each cake square then spoon over warm icing to coat. Lightly sprinkle with coconut, then arrange on a lined baking tray and set aside.

Note:
To maintain spreadability make sure to keep the icing warm while you are working either by keeping the pan over a pot of boiling water or reheat for a few seconds in the microwave.