Little Lamingtons for Adults

Chrissyo's Note:

The little lamingtons featured here are sublime as after-dinner sweet treats. You can make them ahead, too, as they can be stored in airtight containers at room temperature for a few days. (Recipe from TheAge Newspaper - Aussie Classics January 2005). Preparation time includes standing time for the lamingtons to dry.

• Total Time: 3 hrs 30 mins
• Prep Time: 3 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 45

• 125 g soft butter, chopped
• 165 g caster sugar (3/4 cup)
• 1/2 teaspoon vanilla extract
• 2 eggs
• 185 g plain flour (11/4 cups)
• 2 1/2 teaspoons baking powder
• 1/4 cup milk
• 250 g flaked coconut

Icing

• 500 g icing sugar, sifted (3 1/4 cups)
• 50 g Dutch-processed cocoa powder
• 40 g soft butter
• 1/2 teaspoon vanilla extract
• 20 ml cognac
• 140 ml boiling water

Directions:

1. Pre-heat oven to 190°C.
2. Using an electric mixer, beat butter, castor sugar and vanilla until light and creamy.
3. Add eggs one at a time, beating well after each.
4. Stir in combined sifted flour and baking powder alternately with milk and stir until smooth.
5. Spoon mixture into a greased and base-lined, square, 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer.
6. Stand in tin for 10 minutes before turning out on a wire rack to cool.
7. Wrap in clingwrap and store for 1 day.
8. For icing, combine all ingredients with boiling water and mix until smooth.
9. Cut cake into approximately 3cm squares and dip each one briefly into icing, then into coconut.
10. Place lamingtons on a wire rack for 1-2 hours or until dry.