Lamingtons 17-Jun-2012

“Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge.”

Ingredients

Cake

• 1/2 cup butter
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk

Icing

• 4 cups confectioners’ sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons butter, melted
• 1/2 cup milk

Topping

• 2 (8 ounce) packages flaked coconut. [-Note: desiccated coconut is a slightly dried shredded coconut - not sweetened.-]

Directions

Cake

1. Heat oven to 375&degF;.

2. Grease and flour an 8x12 inch rectangular pan.

3. Sift together the flour, baking powder, and salt. Set aside.

4. In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
5. Add the eggs one at a time, beating well with each addition.

6. Add the flour mixture alternately with the milk; beat well.

7. Pour the batter into the 8x12 inch pan.
8. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
9. Let stand 5 minutes, then turn out onto a wire rack and cool completely.
10. Store overnight to give the cake a chance to firm up before Icing.

Icing

1. In a large bowl, combine confectioners’ sugar and cocoa.
2. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
3. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.

Assmbly

The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.

1. Cut the cake into 24 squares.
2. Place coconut in a shallow container.
3. Using a fork, dip each square into the icing, then roll it in the coconut.
4. Place onto rack to dry.
5. Continue for each piece.