Makes: up to 18 rectangles
125 g softened butter
220g caster sugar
½ tsp vanilla extract
3 eggs, room temperature
260g flour + 3.5 tsp baking powder or 260g of self-raising flour
125 ml milk
¼ tsp salt
480g icing sugar (confectionary sugar)
22g cocoa powder
1 tbsp butter
150ml warm water
3 - 4 cups desiccated coconut
Preheat oven to 180C / 350F
Cream butter, sugar and vanilla. Add the eggs one at a time, beating well so the batter is smooth, not curdled. Sift flour, baking powder and salt. Add to creamed butter mixture, alternating with milk.
Pour the batter into the greased cake pan 8’x12’ (23x30cm) and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Let it stand for 20min and then lift the cake out onto a wire rack and cool completely. Cover the cake with cling film and place it in the freezer for at least 1 to 1.5 hours. Remove from the freezer and cut into 3x4cm squares.
Combine the Icing ingredients in a bowl and mix until smooth. It should be a syrup consistency and not to watery.
Place coconut in a shallow bowl or pan with a largish surface area.Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut and place onto rack to dry.
Store in airtight container for 3-4 days. Lamingtons freeze well and will last up to for 2 - 3 months in the freezer. (thaw before serving).
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