115g butter, softened to room temperature
90ml Bertolli Originale Extra Virgin Olive Oil
300g caster sugar
6 extra-large (60g each) eggs
350g plain flour
½ tsp bicarbonate of soda
250g sour cream
2 tsp vanilla bean paste
Desiccated coconut, to decorate
260g icing sugar mixture
60g cocoa powder
2 tbsp boiling water
2 tsp Bertolli Originale Extra Virgin Olive Oil
Preheat oven to 180ºC (160ºC fan).
Grease and line a 20x30cm rectangular pan.
Use a stand mixer or handheld beater to beat butter, Bertolli Originale Extra Virgin Olive Oil and caster sugar together until pale and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in sour cream and vanilla until combined.
Pour the batter into the prepared tin and smooth the surface using a spatula. Bake for 50-60 mins until golden in colour and a skewer inserted into the middle of the cake comes out clean.
Allow cake to cool completely in tins before removing, cutting into 15 large squares and freeze for about 1-2 hours (this makes the lamingtons easier to ice).
When ready to decorate, combine all icing ingredients in a heatproof bowl and whisk until combined and smooth. Pour desiccated coconut onto a large, flat plate. Use two forks to dip the frozen cake squares into the icing to coat then roll in the coconut to coat.
Allow the coated lamingtons to stand for about 2 hours before eating, this allows the cake to defrost and for the icing to set.