Lamingtons – chocolate coated cakes

Instructions

1. Preheat oven to 180 C. Grease a 10 cm x 30 cm cake pan. Line with baking paper, leaving an overhang on all sides (to easy to remove).
2. Using a mixer, beat butter, sugar and vanilla until light. Add eggs, 1 at a time. Add half the flour and fold to combine, then stir in half the milk. Repeat with remaining flour and milk. Pour the batter into the prepared pan and bake for 25 minutes.
3. Let rest and cool for 5 minutes and transfer the cake onto a wire rack. Leave overnight or at least 6 hours, covered with a clean tea towel.
4. Combine the coating ingredients in a heat proof bowl set over a pot of simmer water. Stir until smooth. Remove pan from the heat and leave the bowl over the water so it stays warm - it thickens as it cools.
5. Coconut Coating: Cut the cake into 14 pieces using a bread knife. Place the coconut in a bowl. Set a piece of cake in the chocolate and use 2 forks to roll it and coat, then transfer into the coconut dish. Repeat with remaining pieces. Let rest for hour, or until set.

• Servings : 7
• Ready in : 50 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits, Cakes, Pies and pastry, Dessert, Finger foods, Snack
• Ingredient : Baking powder, Butter, Cacao, Cocoa powder, Coconut flakes, Eggs, Flour, Milk, Sugar, Vanilla