your oven to
350 degrees F (180 degrees C). Butter,
or spray with a nonstick cooking spray, the bottom and sides of an 8 inch (20
cm) square cake pan. Then line the bottom of the pan with
In a large bowl
or whisk together the flour, baking powder, and salt.
In the bowl of
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 (in three additions) and milk (in two additions), beginning
and ending with the flour.
Spread the batter into
and smooth the top with the back of a spoon or an offset spatula. Bake
in preheated oven for about 20 - 25 minutes, or until a
toothpick inserted in the center of the cake just comes out clean.
Cool the cake in
pan, placed on a wire rack, for about 10 minutes. Then place a wire rack on top of the cake pan and
invert, lifting off the pan. Remove the parchment paper and then turn the
cake right side up. Once the cake has completely
cooled cut into 16 - two-inch (5 cm) squares.
Chocolate Frosting: Place
the powdered sugar, cocoa powder, butter and milk in a heatproof bowl placed over
a saucepan of simmering water. Stir the mixture until it becomes smooth
and of pouring consistency.
To assemble Lamingtons:
coconut on a large plate. One at a time, dip the squares of cake into the
chocolate frosting and then roll the cakes in the coconut. Gently transfer the
Lamingtons to a clean wire rack to set. (If
the icing becomes too thick, simply place the frosting back over the 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.)
Once the Lamingtons have set, store
in an airtight container for several days.
(Alternatively, you can place the squares of cake on a wire rack that is placed
on a large baking sheet. Then pour the frosting over the top of each cake,
letting it drip down the sides. Some
of the frosting may drip onto the baking pan. Pour this frosting back in your
bowl and reuse (strain if necessary).
Makes 16 2-inch (5
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