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Prep 15 mins
Cook 40 mins
From allrecipes: "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. Note: desiccated coconut is a slightly dried shredded coconut - not sweetened"
- Preheat oven to 375°F.
- Grease and flour an 8x12 inch rectangular pan.
- Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
- Add the eggs one at a time, beating well after each egg.
- Add the flour mixture alternately with the milk; beat well.
- Pour the batter into the pan.
- Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
- Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
- In a large bowl, combine confectioners' sugar and cocoa.
- In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
- Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
- Puting It All Together:.
- Cut the cake into 24 squares.
- Place coconut in a shallow container.
- Using a fork, dip each square into the icing, then roll it in the coconut.
- Place onto a rack to dry. The icing will drip, so place something underneath to catch it.
- Continue for each piece.