Lamingtons
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour4 tsps
Baking Powder1 tsp
Salt2 tbsps
Butter (melted)3 cup
White Sugar1 tsp
Vanilla Extract1 cup
Milk (warm)1 cup
Cocoa Powder (sifted)Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Grease and flour an 8x12-inch pan
3
Sift together the flour, baking powder, and salt
4
Set aside
5
Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy
6
The mixture should be noticeably lighter in color
7
Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next
8
Beat in the vanilla with the last egg
9
Pour in the flour mixture alternately with the milk, mixing until just incorporated
10
Pour batter into the prepared pan
11
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes
12
Let stand 5 minutes, then turn out onto a wire rack and cool completely
13
Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing
14
To make the icing: In a large bowl, combine confectioners' sugar and cocoa
15
Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing
16
Cut the cake into 24 squares
17
Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper
18
Pour the shredded coconut into a shallow bowl
19
Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut
20
Place onto rack to dry
21
Continue until all lamingtons are coated