Preheat the oven to 190°C (bake) and line a 20 cm square baking tin with parchment paper.
Beat the eggs with an electric mixer for a few seconds, then add the sugar and vanilla. Beat until thick and creamy.
In a separate bowl, sift the flour, cornflour and baking powder together.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Add the melted butter and fold again until fully incorporated.
Pour the batter into the prepared tin and bake for 30–40 minutes, or until the cake springs back when lightly touched.
Allow the cake to cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely.
Once cooled, you can slice the sponge in half and layer with jam if desired, or leave it as is.
To make the glaze, whisk all glaze ingredients together in a mixing bowl until smooth and glossy.
Dip the sides of each lamington into the glaze, then roll in desiccated coconut until evenly coated.
Transfer to a wire rack and allow any excess coconut to fall away.
Store in an airtight container in a cool, dry place for up to 5 days.

• Add a layer of raspberry or strawberry jam for a classic lamington twist.

• For a richer glaze, use The Carob Kitchen Roasted Carob Powder instead of cocoa.

• These lamingtons freeze well — wrap individually and freeze for up to 1 month.