Classic Lamington Cake

Ingredients

• Unsalted butter (125 grams, softened)
• Granulated sugar (150 grams)
• Eggs (3 large)
• Vanilla extract (1 teaspoon)
• All-purpose flour (150 grams)
• Baking powder (1 teaspoon)
• Milk (125 ml)
• Unsweetened cocoa powder (30 grams)
• Boiling water (60 ml)
• Icing sugar (250 grams)
• Desiccated coconut (100 grams)

Instructions

1. Preheat the oven to 180°C (350°F) and grease a square cake tin (approximately 20cm x 20cm).
2. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
4. In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add this dry mixture to the butter mixture, alternating with the milk. Mix just until combined; do not overmix.
5. Pour the batter into the prepared cake tin, smoothing the top with a spatula.
6. Bake in the preheated oven for about 25 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
7. While the cake cools, prepare the chocolate icing by mixing the cocoa powder with boiling water in a bowl until smooth. Gradually whisk in the icing sugar until you achieve a silky consistency.
8. Once the cake is completely cool, cut it into equal squares (approximately 5cm x 5cm).
9. Dip each square into the chocolate icing, ensuring all sides are well-coated, then roll them in desiccated coconut until fully covered.
10. Place the coated lamingtons on a wire rack to set before serving. Enjoy them fresh or store them in an airtight container.