Recipe adapted from Ria's Collection & What'sCookingAmerica
For the cake:
All purpose flour-2cup
Baking powder-2 heaped tsp
Baking Soda-1/2 tsp
Sugar-7 tbsp, powdered
Milk-1 1/4 cup
Vanilla extract-1/2-1 tsp
Raspberry preserve-3 tbs (for layering)
Mix flour, baking powder, baking soda and salt in a large bowl. Beat butter and sugar together till light and fluffy.Add in the eggs one by one and beat it well after each addition.Add flour and milk alternately starting and ending with flour. Add in the vanilla extract.If the batter is thick, add more milk and make it to the right consistency. Pour into a prepared cookie sheet and bake in a pre-heated oven at 180 C/350 F for 15 mins. Cool and cut the cake into small 2x2 inch squares.I coated half of my squares with raspberry preserve and stacked the uncoated ones on top of them.
For the chocolate coating
4 cups powdered (confectioners) sugar
1/3 cup unsweetened cocoa powder
3 tablespoons butter
1/2 cup milk
2 cups unsweetened desiccated coconut
Place the powdered sugar, cocoa powder, butter, and milk in a heat-proof bowl over a saucepan of simmering water. Stir the mixture until it is smooth and of pouring consistency. Remove from heat. NOTE: You don't want the liquid to get too thin as the cake won't absorb the frosting properly.
To assemble the Lamingtons:
Place some paper or plastic wrap under the wire racks to catch any dripping frosting. Place the cake squares on the racks and have your warm Chocolate Frosting and coconut ready. NOTE: If the frosting starts to set while using, stand bowl in hot water until frosting thins down.
Quickly spoon or ladle the warm Chocolate Frosting over the chocolate squares, and then let the cake drain. Coat each cake square on all sides in the Chocolate Frosting. NOTE: It is best to just do a few cake squares as a time.
Using a small knife or spatula, gently roll each coated cake square in the coconut. Repeat with remaining cake squares. Set the cakes aside to dry before serving.
Once the Lamingtons have set, store in an airtight container for several days.
Sending this over to Chocolate Fest event at Srav's Culinary Concepts