Delicious Chocolate-Coconut Lamingtons It's an overnighter!
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For the cake:
125 gr butter, softened
150 gr soft white sugar
1 teaspoon vanilla extract
2 eggs, free range
250 gr plain flour
4 teaspoons baking powder
1/8 teaspoon salt ( half of 1/4 teaspoon)
120 ml milk
Coating:
450 gr icing sugar
5 tablespoons cocoa powder
1 tablespoon butter (14-15 gr.) melted
120 ml milk
200 gr dessicated coconut
Preheat your oven to 190C. Grease or spray a square tin (20x30cm) but do not line.
Powder it with flour if you want.
Sieve the flour, bakingpowder and salt over a bowl, mix and set aside.
Mix the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time and stir all the time.
Add the flour mixture and the milk first the one and then the other and again and mix.
Pour the mixture into your prepared tin and bake for 30-40 minutes in your preheated oven until golden and the caketester comes out clean. Leave the cake to cool in the tin, then turn out upside down on your wire rack and leave it to cool completely. Leave the cake for a night so as it can firm up before you put on the coating.
The next day:
For the coating you mix the icing sugar and the cocoa in a big bowl. Heat the milk and add the butter. Let the butter melt into the milk, mix well and pour the milk into the sugar mixture.
Mix very well until the coating is liquid but firm.
Cut the cake in squares, 24 or less. Put the dessicated coconut in a shallow plate or tray.
Prick a fork into a little cake, dip it in the chocolate coating and then roll it through the coconut.
Put the little cake on a wire rack for it to dry. Repeat this procedure until all the cakes are done. Pour some warm milk into the chocolate coating if it dries out or gets to sticky.
Tip: The coating will drip on your work surface, so maybe it's an idea to put some papertowel or baking paper underneath your wire rack to catch the drips.
"Enjoy"
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