Preheat the oven to 160°C, and grease and line a 20cm square tin with baking paper.

Whisk the eggs until foamy, then whisk in the melted butter and milk until well combined. Add the cake mix and stir to form a smooth batter. Pour the batter in the prepared tin and bake for 25-30 minutes or until cooked through when tested with a skewer. Remove from the oven and leave in the tin to cool completely.

Once cool, cut the cake into 16 even cubes using a large serrated knife.

To prepare the chocolate glaze, sift the icing sugar and cocoa powder into a mixing bowl. Add the boiling water and melted butter and whisk to form a smooth, syrupy mixture. Use straight away, or cover the surface directly with a piece of cling film to prevent it from forming a crust.

Place half the coconut in a shallow dish (see Tips) and set it next to the chocolate glaze on your counter, then place a wire rack in a baking tray and place it at the end of your production line.

Working one at a time, dip a cake cube into the chocolate glaze and move it around with a fork until completely coated. Lift the cake out of the glaze, allowing any excess to drip off. Transfer it to the coconut and toss until completely coated, gently pressing the coconut into each side of the lamington to help it adhere. Once coated, place the lamington on the wire rack to set. Repeat with the remaining cake cubes and coconut until they’re all coated. Leave for at least 30 minutes to allow the glaze to soak into the sponge (see Tips).

When you’re ready to assemble your lamingtons, whip the caramel treat with an electric mixer until smooth and creamy, then clean the beaters and whip the cream to stiff peaks. You can simply dollop the cream onto your lamingtons, but for a more elegant finish, transfer it to a small piping bag fitted with a star tip.

Cut the lamingtons in half with a sharp knife and sandwich each one with a generous layer of caramel treat, some chopped peppermint crisp and a layer of whipped cream. Arrange all your lamingtons on a stunning platter to serve.

Tips: If it’s a hot day or you want to assemble your lamingtons in advance, we suggest using Orley Whip. It’s a whipping cream alternative that is very stable at room temperature, so won’t soften or separate as it stands.

Start with only half the coconut in your production line to ensure every lamington gets a crisp white coating, topping it up as you need. If you start with all the coconut from the beginning, it may become a chocolatey mess by the time you reach the last few lamingtons.

You can prepare the lamingtons to the end of the glazing & coating step the day before or on the morning you want to serve them. Simply slice and fill whenever you’re ready.