Low Fat Lamingtons

Ingredients 1 x 3 second spray(s) oil spray 3 small egg(s) 3/4 cup(s) caster sugar 1 tsp vanilla bean extract 3/4 cup(s) plain flour 1/4 cup(s) cornflour 4 1/2 g baking powder, (1 1/2 tsp) 80 g reduced fat and salt dairy blend spread with canola oil 3 tbs cocoa powder 2 cup(s) icing mixture 1/3 cup(s) desiccated coconut Instructions Preheat oven to 190°C. Grease and line base of a 20cm square cake tin with baking paper. Beat eggs with a pinch of salt. Add sugar and half of the vanilla. Beat until thick and creamy. In a separate bowl, sift together flour, cornflour and baking powder. Add to egg mixture, then carefully fold through 60g melted dairy blend. Pour cake mixture into prepared tin and bake for approximately 30 minutes, or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire cake rack to cool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoa in 1/3 cup boiling water. Place icing sugar in a medium size bowl. Add cocoa mixture, remaining canola blend and remaining vanilla essence. Stir well to combine. Using a fork, skewer each cake square then spoon over warm icing to coat. Lightly sprinkle with coconut, then arrange on a lined baking tray and set aside. (4)