Prep time: 25 minutes
Cook time: 30 minutes
Serves 12/ 16
- 125g softened butter, diced
- 220g caster sugar
- ½ Tsp vanilla extract
- 3 eggs
- 260g self-raising flour, sifted
- 125ml milk
- 240g (3 cups) desiccated coconut
- 150ml water
- 20g butter
- 25g cocoa powder, sifted
- 560g icing sugar mixture, sifted
- Preheat oven 160C fan forced. Grease and line a 20cm x 30cm lamington tin with baking paper, allowing an overhang along the long sides
- Attach the wire whisk and cream the butter and sugar in your stand mixer bowl
- Add the vanilla extract and gradually add eggs one at at time
- Sift flour, add to the mixture and mix until combined
- Add the milk and continue to mix until incorporated
- Spoon into prepared pan and smooth out the surface. Bake 30 min or until the cake springs back when lightly pressed.
- Remove and cool for 10 minutes in tin before turning out onto a wire cake rack. Cover with a clean tea towel and set aside to cool completely. Preferably overnight.
- To make the icing, add the water and butter to a separate bowl and mix
- Add cocoa powder and icing sugar mixture together. The mixture should be smooth and runny. Pour into a large mixing bowl to cool
- Use a large serrated knife to cut cooled cake into 15 squares.
- Place coconut into a large shallow bowl.
- Using 2 forks, dip one cake square into the chocolate icing, and gently turn to coat. Lift and allow the excess icing to drip off.
- Toss in coconut and gently turn to coat. Place a wire cake rack to set.
- Repeat with remaining cake, icing and coconut.
- Serve immediately or store in a sealed container in the refrigerator for 2-3 days.