For the Cake: TM6 or earlier Scroll down for the TM7 Cake method

• Read the whole recipe first. This is an easy recipe, if made over two days, allowing the cake to freeze overnight before coating. Set your oven to 150°C fan or 160°C no fan. I used a non stick USA pan. They're 33 x 23cm. I will cut the whole thing evenly horizontally, but you could use 2 square tins. *See my tips. Prepare your pan, or for the USA pan I used, you only need to add one sheet of baking paper no need to grease for this pan.
• Add the flour, cornflour and baking powder to the TM bowl, with the MC in place set for 4 seconds/speed 5. Then remove from the bowl and set aside.
• Add a small jug to the top of your TM bowl and weigh the milk into it and set aside.
• Crack the eggs into another bowl, so you have them ready and set them aside.
• Weigh in the cubes of cold butter to your TM and mix for 30 seconds/speed 6.
• Weigh in the sugar and set for 10 seconds/speed 6.
• Using a spoon scoop one egg into the TM bowl and mix for 4 seconds/speed 4 remove the lid, lift the mix from the base and scrape down the sides.
• Add the butterfly into the TM bowl, and get all your ingredients lined up (eggs, flour mix and milk).
• Take a heaped tablespoon of the flour mix you set aside and add it to the TM bowl then set the TM speed 3. Add the remainder of the eggs one at a time through the hole in the lid, then add ½ the flour mix through the hole in the lid, then the milk, vanilla, then the remainder of the flour mix. This is over around 10 - 20 seconds. Very easy.
• Pour the mixture into the prepared pan, spreading out as evenly as possible. Bake until golden brown and the cake springs back when gently pressed. In my oven, this takes around 25 mins.
• Remove from the oven and allow to cool.
• Cut the sponge horizontally and evenly. *See tips. Separate and spread the jam of your choice. Place the top back on and cut into equal sized cubes. Wrap in cling film and freeze. I left mine overnight but around 3 hours will help if you want to make them the same day.

For the chocolate icing mix:

• Pop the jug on to boil, place the small cubes of butter into a bowl.
• Weigh the boiling water into the bowl with the (5-6) small cubes of butter and allow to sit for 5 mins allowing the butter to start melting.
• Sift the cocoa and icing in your usual way, sifter, sieve or use a clean, dry Thermomix (MC in 3 seconds/speed 5).
• Stir with a whisk or fork to combine well and set aside.
• Place your coconut into a shallow clean, dry baking tray and set aside.
• I set up an organised work station for coating the lamingtons. You want one bowl with the chocolate icing, one flat tray with the coconut and your cooling rack to add your finished lamington while it sets up. See how I set up my forks, I use them like this to suspend my dipped lamington allowing it some time to drip while I'm doing another job.
  
• Remove the cake portions from the freezer and dip one in the chocolate, allow the chocolate to drip off as much as possible.
  
• Then dredge it in the coconut tray coating it in coconut. Set on a cooling rack to set up. I leave them for around an hour before moving them.
  
• Once set they can be placed into a sealed container and stored either in the fridge or serve.

Lamingtons – TM7 Adapted Method

• Prepare all ingredients in separate bowls or jugs, ready for staged addition.
• Add plain flour (320 g), cornflour (30 g), and baking powder (20 g) to the TM7 bowl.
• Sift: 4 sec/speed 5.
• Remove dry mix from the bowl and set aside.
• Weigh milk (190 g) into a jug and set aside.
• Crack eggs (4 large) into a separate bowl with vanilla extract (2 tsp) and lightly beat with a fork.
• Place cold, cubed butter (250 g) in the TM7 bowl.
• Mix: 30 sec/speed 6.
• Scrape down and lift some of the butter from the base of the bowl. Add caster sugar (250 g) to the bowl.
• Mix: 10 sec/speed 6.
• Scrape down the bowl. Add about half the egg/vanilla mixture and a heaped tablespoon of the dry mix. (prepared earlier)
• Mix: 4 sec/speed 4.
• Scrape down. Add the remaining egg/vanilla mixture and another heaped tablespoon of dry mix.
• Mix: 4 sec/speed 4.
• Scrape down. Add half of the remaining dry mix and half of the milk.
• Mix: 10 sec/speed 4.
• Scrape down. Add the rest of the dry mix and milk.
• Mix: 10 sec/speed 4.
• Scrape down. Give a final mix: 5 sec/speed 4.
• Transfer batter to a lined 33 x 23 cm pan (or two square tins).
• Bake at 150°C fan (or 160°C no fan) for about 25 minutes, or until golden and cake springs back when gently pressed.
• Cool completely.