Ingredients (10)​

• 2 (450g in total) unfilled sponge cake slabs (see note)
• 450g (3 cups) icing sugar mixture
• 125ml (1/2 cup) hot water
• 2 tbsp fresh lemon juice
• 3-4 drops yellow food colouring (optional)
• 195g (3 cups) shredded coconut
• 350g jar lemon curd

• Meringue buttercream​

• 2 egg whites
• 100g (1/2 cup) caster sugar
• 200g butter, chopped, at room temperature
• Recipe may contain gluten, wheat, egg, sulphites and milk.

Method​

• Step 1
  Use a small serrated knife to remove the brown crust from the sponge slabs. Cut each slab into 6 even pieces.
• Step 2
  Sift the icing sugar into a bowl and add the hot water and lemon juice. Stir until smooth. Add the food colouring, if using, to tint the icing a pale yellow colour.
• Step 3
  Spread the coconut over a plate. Use 2 forks to dip a piece of cake in the icing mixture to coat. Tap forks on side of bowl to remove excess. Roll in coconut, patting to coat. Place on a wire rack. Repeat with remaining sponge pieces, icing mixture and coconut. Set aside for 30 minutes to set.
• Step 4
  To make the meringue buttercream, combine the egg whites and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure it doesn't touch the water. Use a balloon whisk to stir for 8 minutes or until the sugar dissolves and mixture reaches 70°C on a sugar thermometer. Transfer mixture to a clean bowl. Use electric beaters to beat for 5 minutes or until firm peaks form and mixture is almost at room temperature. Add the butter, a few pieces at a time, beating well after each addition until mixture is thick and smooth. Place in the fridge for 5 minutes to firm slightly.
• Step 5
  Use a small serrated knife to cut lamingtons in half horizontally. Spread bases with lemon curd. Spoon the buttercream into a piping bag fitted with a 1cm nozzle. Pipe the buttercream onto curd. Top with lamington tops.