Lamingtons Best Dishes

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Lamingtons

"Lamingtons are little sponge desserts lined in chocolate and grated coconut. A conventional Australian treat that appeals to most. Any firm kind of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a barely dried shredded coconut--not sweetened."

Ingredients :

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

Instructions :

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

Preheat oven to 375 ranges F (190 tiers C). Grease and flour an 8x12-inch pan.
Sift together the flour, baking powder, and salt. Set aside.
Beat half cup butter and 3/4 cup sugar with an electric powered mixer in a large bowl until mild and fluffy. The mixture need to be exceedingly lighter in colour. Add the room-temperature eggs one after the other, permitting every egg to mixture into the butter mixture before including the subsequent. Beat inside the vanilla with the ultimate egg. Pour in the flour mixture alternately with the milk, mixing till just included.
Pour batter into the organized pan. Bake within the preheated oven until a toothpick inserted into the cake comes out easy, 30 to 40 mins. Let stand 5 minutes, then flip out onto a wire rack and funky completely. Wrap with plastic wrap and shop in a single day at room temperature to give the cake a chance to company up earlier than cutting.
To make the icing: In a big bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and blend properly to create a fluid, however now not too runny, icing.
Cut the cake into 24 squares. Place parchment paper or waxed paper on a piece surface, and set a wire rack at the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip every rectangular 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 less difficult cleanup/elimination from the pan.

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