Lamingtons With Jam And Whipped Cream

• 3 None eggs
• 1/2 cup granulated sugar
• 3/4 cup self-rising flour, sifted
• None None Icing
• 4 cups powdered sugar
• 3/4 cup cocoa powder
• 2/3 cup milk
• 1 1/2 tbsp butter, melted
• 1/3 cup desiccated coconut
• 1/2 cup strawberry jam, warmed, strained
• 1 1/4 cups whipped cream

1. Preheat oven to 350u0b0F. Lightly grease and line a 9 1/2 inch square cake pan with parchment paper.
2. Whip eggs until frothy. Gradually add sugar, beating until thick and pale. Continue beating until mixture holds its shape, around 10 mins. Fold in flour, followed by 2 tbsp hot water. Transfer to prepared pan and bake for 20-25 mins, until cake springs back when touched lightly with a fingertip. Turn out onto a wire rack to cool completely. Trim edges. Cut into 2 1/2 inch squares.
3. Meanwhile, to make the icing, sift powdered sugar and cocoa powder together. Add milk and butter. Heat over a double boiler, stirring, until mixture is smooth and runny. Set aside.
4. Spread coconut over a shallow tray. Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and allow to set.
5. Split lamingtons in 1/2 horizontally. Spread bottoms with jam and whipped cream. Sandwich with tops.

eggs, granulated sugar, flour, icing, powdered sugar, cocoa powder, milk, butter, coconut, strawberry jam, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/25033 (may not work)