Australian Lamingtons recipe

24 servings

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

4 cups confectioners' sugar

1/3 cup unsweetened cocoa powder

2 tablespoons butter, melted

1/2 cup milk

2 (8 ounce) packages flaked coconut

Preheat oven to 375 degrees F (190 degrees C).

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 with each addition.

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

Pour the batter into the 8x12 inch 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.

To make the 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.

Procedure: 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 rack to dry.

Continue for each piece.

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