Micro loves anything from Australia so I thought I’d make these. I worked with this recipe from eatlittlebird.com
185 g flour
2 teaspoons baking powder
40 g cornstarch
200 g unsalted butter, room temperature
230 g sugar
2 teaspoons vanilla extract
3 eggs, room temperature
125 ml whole milk, room temperature
500 g powdered sugar
200 g bittersweet chocolate
15 g unsalted butter
125 ml milk
325 g desiccated coconut
Preheat the oven to 350°F.
Butter a 7″ x 10″ inch baking dish and line the bottom with parchment paper.
Sift flour, baking powder and cornstarch into a bowl and set aside. Cream butter and sugar in stand mixer. Add eggs one at a time and mix well. Add vanilla.
Add half the dry ingredients to the butter mixture and fold in gently. Gently stir in half the milk. Add the rest of the dry ingredients and fold gently. Then add the rest of the milk and stir gently.
Pour in prepared dish and bake for about 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
After 5 minutes, turn out cake upside down and let cool on wire rack. Using a serrated knife, cut the sponge into even squares. Freeze cake for an hour.
For the chocolate icing, ,melt the butter and chocolate over low heat in a double-boiler.
Add the powdered sugar and whisk in the milk until you have a thick, but slightly runny, mixture.
To assemble, pour the dessicated coconut onto a large plate.
Using two forks, dip a piece of sponge into the chocolate icing mixture, making sure that all sides are coated, and allow any excess icing to drain off.
Then roll the chocolate-coated sponge in the dessicated coconut, and place the lamington on a wire rack to dry.
Let them lamingtons sit on a wire rack for about 30-60 minutes.