2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup melted butter at room temperature
3/4 cup pwd sugar
1 tsp vanilla essence
1/4 cup milk
2 cups icing sugar
1/3 cup cocoa pwd
3 tbs of melted butter
1/4 cup milk
dessicated coconut for coating
Preheat the oven to 180 deg
Lightly butter an 8 inch square cake tin. Set aside.
In a large bowl, sift together the flour, baking powder and salt. Set aside.
In a separate bowl, beat together the butter and sugar until pale and fluffy.
Add the eggs one at a time to this mixture. Beat well after adding each egg.
Add the vanilla to the mixture and mix well to combine.
Next, alternately add the flour mixture and milk, in three additions, starting and finishing with the flour.
Evenly spread the batter into the cake tin and bake for about 30 minutes. Test the center of the cake with a toothpick and make sure it comes out clean.
Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool.
Once the cake has cooled cut it into squares of desired size and place them in an airtight container. Cool in the fridge for at least 2 hours.
For the frosting
Place the icing sugar, cocoa powder, butter and milk in a double boiler.
Stir the mixture until it is smooth but still thick so that the cake absorbs the coating.
Take off heat and cool the mixture.
Coat the cake pieces with the frosting and then roll them in the dessicated coconut.
Place them on wire racks to set. Lay out some newspaper under the racks to catch any mess.
The Lamingtons are ready and can be stored in an airtight container for 3-4 days.