Lamingtons Best Family Recipes

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Lamingtons

"Lamingtons are little sponge desserts lined in chocolate and grated coconut. A traditional Australian treat that appeals to maximum. Any company sort of simple cake may be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a barely dried shredded coconut--no longer sweetened."

Ingredients :

Cake:
2 cups all-motive flour
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter, room temperature
3/4 cup white sugar
1 teaspoon vanilla extract
2 eggs, room temperature
half cup milk
Icing:
four cups confectioners' sugar, sifted
1/3 cup cocoa powder, sifted
2 tablespoons butter, melted
half of cup heat milk
1 pound unsweetened dried coconut

Instructions :

Prep : 25M	Cook : 24M	Ready in : P1D

Preheat oven to 375 degrees F (one hundred ninety stages C). Grease and flour an 8x12-inch pan.
Sift together the flour, baking powder, and salt. Set apart.
Beat half cup butter and 3/4 cup sugar with an electric powered mixer in a large bowl until light and fluffy. The aggregate need to be relatively lighter in coloration. Add the room-temperature eggs separately, permitting every egg to blend into the butter combination before adding the next. Beat inside the vanilla with the remaining egg. Pour inside the flour combination alternately with the milk, blending till just included.
Pour batter into the organized pan. Bake within the preheated oven till a toothpick inserted into the cake comes out smooth, 30 to 40 mins. Let stand five mins, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a danger to corporation up earlier than slicing.
To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, however not too runny, icing.
Cut the cake into 24 squares. Place parchment paper or waxed paper on a piece surface, and set a cord rack on the paper. Pour the shredded coconut right into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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