SERVES: 16

METHOD

 1. Preheat oven to 180ºC (160ºC fan-forced). Lightly grease and line a 23cm x 23cm deep square cake tin with baking paper.

2. Using an electric stand mixer, beat butter and sugar together until pale and fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla, beating to combine. Add flour and baking powder, beating gently to combine. Add mashed potato, beating gently until combined.

3. Spoon mixture into prepared cake tin, smoothing top with a spatula. Place cake tin in preheated oven on the middle shelf and cook for 1 hour and 15 mins or until a skewer comes out of the centre clean. Remove cake tin from oven and allow cake to cool in tin for 10 minutes before transferring to a wire rack to cool completely.

4. To make lamingtons, remove top of cake and trim edges before cutting into 16 equal squares. Place 1/3 of the shredded coconut in a medium mixing bowl.

5. For the chocolate glaze, combine icing sugar, cocoa and milk together in a medium mixing bowl, stirring until smooth.

6. Dip each square of cake into the glaze, until all sides are coated. Place the chocolate coated cake in the shredded coated, until all sides are covered. Place lamington on wire rack and repeat process until all cake squares are coated. Add clean shredded coconut, as required.

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