While in Australia, I had the most divine, light, cake covered in chocolate, then rolled in coconut. This Australian delight is called a lamington.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 4 cups powdered sugar, sifted
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons unsalted butter
- 1/2 cup milk
- 2 cups unsweetened desiccated coconut, finely ground
Preheat oven to 350 degrees and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch square cake pan.
In a large bowl sift 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 prepared pan and smooth the top with a 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 squares. Wrap the cake in plastic wrap and refrigerate (to make them easier to frost) for several hours or even overnight.
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.
Put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have 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.