about 150g(5 oz) cherry conserve (or jam of your choice)
180g(1 + ¾ cups) icing (powdered) sugar
180ml(¾ cup) boiling water
50g(1 + ¾ oz) dark chocolate, chopped
about 200g(7 oz) desiccated coconut
Heat the oven to 180C/350F/gas mark 4 and line the base and sides of a deep 20-23 cm square tin with baking parchment.
In a spotlessly clean bowl, use an electric mixer to beat the egg whites with 75g (one third) of the sugar until soft peaks form. In another bowl, again with the mixer, beat the remaining 145g sugar with the butter, egg yolks and vanilla extract for about 3 minutes until pale and fluffy.
Sift the flour, cornflour and baking powder together then gradually beat it in to the butter and egg yolk mixture, alternating with the milk, until smooth.
Beat one third of the meringue into the batter to loosen it, then carefully fold in the remaining meringue until fully incorporated, do not overmix.
Scrape the batter into the prepared tin and bake for 45-55 minutes until golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Leave to cool in the tin for a couple of minutes then turn out onto a wire rack and leave until completely cold.
Once the cake is cold, use a sharp serrated knife to level the top and trim the edges so that they are straight. Slice the cake into 16-20 evenly sized squares.
Slice each square in half and sandwich the two halves back together with a dollop of jam.
Whisk together the cocoa powder, icing sugar and boiling water in a large bowl, whisk in the chocolate until melted and smooth, set aside until cold. Place the coconut in a shallow dish.
One at a time, dip each square in the chocolate mixture, making sure that it is completely coated, use a couple of forks to help you turn it, then roll it in the desiccated coconut until all sides are covered.
Place the finished lamingtons on a wire rack and leave for a couple of hours until set.