Lamington Cake

Sponge cakes:

Chocolate icing:

Cream cheese and custard icing:

To assemble:

Sponge cakes:
Preheat the oven to 180°C. Grease and line 3 x 20 cm in diameter cake pans.

Use an electric beater and beat the eggs, castor sugar and vanilla together until pale, creamy and light.

Sift the flour and the baking powder together. Sift into the egg mixture a little at a time, and fold in gently using a metal spoon. Add the melted butter and fold in.

Divide the mixture between the prepared cake pans and bake for 15 – 20 minutes or until a skewer inserted comes out clean. Transfer to a cooling rack and cool completely.

Chocolate icing:
Sift the icing sugar and the cocoa together. Add the hot water and the butter and mix until smooth.

Place one cake in a shallow dish larger than the cake and cover top, bottom and sides with chocolate icing.

Place coconut in another shallow dish larger than the cakes and dip the cake in the coconut to cover the top, bottom and sides. Repeat with the remaining two cakes.

Cream cheese and custard icing:
Mix the custard powder and the sugar together with 50 ml of the milk until smooth. Heat the remaining milk.

Stir in the custard mixture and whisk over low heat until thick. Spoon into a mixing bowl and leave to cool to room temperature.

Add the cream cheese and beat until thick and smooth. Refrigerate for 30 minutes.

To assemble:
Spread the custard cream cheese filling in between the bottom and middle cake and place the third cake on top.

Sprinkle with chocolate shavings.