Lamingtons: Preheat oven to
350 degrees F (180 degrees C) and place oven rack to middle position. Butter,
or spray with a nonstick cooking spray, the bottom and sides of an 8 inch (20
cm) square cake pan.
In a large bowl
or whisk together the flour, baking powder, and salt.
In bowl of electric
mixer, or with a hand mixer, beat the butter until soft. Add the sugar
and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a
time, beating well after each addition. Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
With the mixer on low
speed, alternately add the flour mixture and milk, in three additions, beginning
and ending with flour.
Spread the batter into the
and smooth the top with an offset spatula. Bake in
preheated oven for about 25 - 30 minutes, or until a
toothpick inserted in the center of the cake comes out clean.
Cool the cake in its
pan on a wire rack for 10 minutes. Then place a wire rack on top of the cake pan and
invert, lifting off the pan. Re-invert. Once the cake has completely
cooled cut into 16 two-inch (5 cm) squares. Wrap the cake in plastic
wrap and refrigerate (to make them easier to frost) for several hours or even overnight.
Chocolate Frosting: Place
the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over
a saucepan of simmering water. Stir the mixture until it becomes smooth
and of pouring consistency.
To assemble Lamingtons:
production line; put the 16 squares of cakes on a wire rack that is placed over
baking sheet (to
catch the drips). Have ready the coconut on a large plate and the
chocolate frosting. Spoon or ladle the chocolate frosting over each square
of cake, making sure you cover all sides. (It is best to do a few squares at a
time.) With a small offset spatula or knife transfer the chocolate covered
cake to the plate of coconut and roll the cake in the coconut, covering all
sides. Gently transfer the lamington to a clean wire rack to set.
Repeat with the rest of the cake squares. Once the Lamingtons have set, store
in an airtight container for several days.
Note: When you ladle the frosting over
the cake, some of the frosting will drip onto the baking pan. Pour this
frosting back in your bowl and reuse (strain if necessary). If the icing becomes too thick to
pour, simply place the frosting back over the saucepan of simmering water and
reheat until it is of pouring consistency. (You may have to do this a few times
as the frosting has a tendency to thicken over time. Add a little more
milk to frosting if necessary to get pouring consistency.)
Makes 16 2-inch (5 cm) squares.
Alexander, Stephanie. 'The Cook's Companion'.
Lantern. London: 2004.
'The Australian Women's Weekly', ACP
Publishing Pty Limited. Sydney: 1991.
Hay, Donna. 'Modern Classics Book 2'.
William Morrow. New York: 2003.
Lawrence, Sue. 'On Baking'. Kyle Cathie
Limited. London: 1996.