What's better than a lamington? A giant lamington cake! I made this to celebrate Boomerang Bags Dominion Rd reaching 2019 recycled reusable cloth bags since its inception in Oct 2017. I started volunteering late 2018 and always enjoy the sewing bee sessions at the Gribblehirst Hub. Lovely bunch of people! This is Julie Le Clerc's recipe. Instead of putting coconut on the top I have a ganache top with royal icing.

4 eggs
1 c caster sugar
1 tsp vanilla extract
pinch salt
1 c flour
2 tbsp cocoa powder

Chocolate coating:
150g dark chocolate
100g vegetable shortening or coconut oil
1 1/2 c coconut thread

To serve:
1/2 c whipped cream
1/2 c berry jam

Preheat oven to 190C. Line 2 20cm sponge tins with baking paper, grease the sides with butter and dust with flour.
Sift the flour and cocoa into a small bowl or onto a sheet of baking paper.
In a large bowl whisk the eggs, sugar, vanilla and salt with an electric beater until pale and thick and ribbons of the mixture hold their shape.
Add the dry ingredients to the bowl, using a metal spoon to fold in gently. Do not overmix.
Divide batter evenly between the 2 tins and bake for 20 min or until the sponge springs back when pressed with a fingertip.
Leave to cool in the tins.
When cooled make the chocolate coating by melting the chocolate and oil together in a double boiler or in a microwave until melted. Roll the sides and dip the top of each cake in the chocolate and coat in coconut immediately. 
Place one cake on your serving plate and spread with jam and whipped cream. You can add more blobs of jam on top if you wish. Top with the other cake.