Step 1

Preheat oven to 180°C (160°C fan-forced)  and line a 20cm x 30 cm lamington tray with baking paper.

Step 2

Place the eggs and caster sugar in the bowl of an electric mixer and beat on high for a few minutes or until pale and fluffy.

Step 3

Gently fold in the flour and vanilla paste, then spoon into the prepared tray. Smooth over the top and bake for 15 minutes or until golden and firm to touch. Once completely cool, slice the cake into 20 or so even-sized squares.

Step 4

To make the icing, place half the icing sugar in one bowl with the cocoa powder and stir in 2 tbsp boiling water. Stir, adding more water if necessary, until you have a smooth, slightly runny paste. Place the coconut in a separate bowl. In another bowl, place the other half of the icing sugar and a couple of drops of pink icing sugar, again adding boiling water until you have a smooth, runny paste.

Step 5

Dip half of the sponge squares into the cocoa icing mixture, coating them on all sides before tossing in the bowl of coconut until all sides are flecked with white. Place on a rack so the icing can ‘set’. Repeat this process with the pink icing mixture.