Lamington Bars

cake:

6 eggs

2/3 cup caster sugar

1/3 cup cornstarch

1/2 cup all-purpose flour, sifted

1/3 cup self-rising flour, sifted

2 cups shredded coconut

icing:

4 cups powdered sugar, sifted

1/2 cup cocoa powder, sifted

1 tbsp. unsalted butter

2/3 cup milk

Preheat oven to 350 degrees F.

Grease a 9-inch square cake pan.

Beat eggs with an electric mixer for about 10 minutes. Gradually beat in the caster sugar. Fold in the flours.

Spread the batter into the prepared pan.

Bake for 30 minutes.

Cool cake on wire rack.

Meanwhile, combine the powdered sugar, cocoa powder, butter, and milk in a double boiler. Stir mixture constantly until it coats the back of the spoon. Cool slightly.

Cut the cake into 16 squares. Dip each into the icing, draining off the excess. Toss iced squares in the coconut. Place on wire racks to set.

* Substitute for self-rising flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix together.