1. Preheat oven to 180C (or fan forced 160C).
  2. Sift flour and baking powder together.
  3. Grease a 20 cm x 30 cm cake pan. Line with baking paper, leaving an overhang on all sides (to make it easy to remove).
  4. Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy – about 1 ½ to 2 minutes.
  5. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
  6. In a separate small bowl, pour ½ cup milk, and whisk in the 2 scoops of Enprocal slowly, 1 scoop at a time, until no lumps.
  7. Add half the flour into the butter, sugar, egg batter and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
  8. Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  9. Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.


  1. Cut cake into 15 squares (5 x 3). Freeze for 1 to 1.5 hours. This will make the lamington fingers easier to coat.


  1. Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.


  1. Place coconut in a shallow bowl or pan with a largish surface area.
  2. Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
  3. Repeat with remaining sponges.
  4. Stand for 1 to 2 hours, or until set.


  1. Whisk cream and Enprocal together until Enprocal blended in.
  2. Cut coated lamington in half horizontally. Spread jam and then add a dollop of cream to one half of the lamington. Top with other ½ of lamington. Keep refrigerated if not serving immediately. Without jam and cream, the lamingtons can be kept in an air tight container at room temperature.