Giant lamington

1. Preheat oven to moderate, 180°C. Lightly grease and line base of 2 x 20cm square cake pans with baking paper.
   
   
2. In a large bowl, using an electric mixer, beat eggs until fluffy. Add sugar, beating 8-10 minutes, until thick and pale.
   
   
3. Sift combined flours and salt twice onto a sheet of baking paper. Using a large metal spoon, gently fold through egg mixture.
   
   
4. Add butter to boiling water. Add to mixture and quickly fold through. Pour mixture evenly into pans. Bake 12-15 minutes, until golden and a skewer inserted in centre comes out clean. Turn cakes out onto a wire rack. Allow to cool completely.
   
   
5. ICING: Sift icing sugar mixture and cocoa into large bowl. Add remaining ingredients, whisking until smooth.
   
   
6. Sandwich cooled cakes together with jam and cream and place on a cooling rack over an oven tray. Pour icing over to cover top and sides completely, allowing excess to drip off onto tray. Sprinkle generously with coconut. Cut into squares to serve. Store in an airtight container.

• If preferred, use an unfilled sponge cake instead of making your own – or make into the more traditional small lamingtons.