Ingredients
Method
For the cake:
- Preheat the oven to 356º F (180° C). Grease a deep rectangular baking pan of approximately 8 inches x 12 inches (20cm x 30cm) and line it with parchment paper.
- In a medium bowl, sift the flour, baking powder and salt together.
- In a different bowl, using an electric mixer or hand whisk, cream together the butter and sugar for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract and beat until blended.
- Add the flour mixture in 3 additions alternating with the milk, beating after each addition. Beat for 1 more minute until smooth.
- Pour the mixture into the cake pan and bake at 356º F (180° C) for approximately 25-30 minutes until a wooden toothpick comes out clean when inserted.
- Once the cake is ready, remove it from the oven, let it rest for 10 minutes and then turn it out and place it on a rack to cool down completely.
- When the cake is ready, cut it into 15 squares or 18 rectangles and set them aside until needed.
For the chocolate glaze:
- In a large wide bowl, add the cocoa with the powdered sugar and mix with a fork.
- Add the boiling milk with the melted butter and beat for a few seconds with the same fork until you get a very light chocolate glaze.
To assemble the lamingtons:
- Place the shredded coconut in a large shallow dish.
- Take one of the cake pieces and dip it in the light chocolate glaze using two forks until it is completely covered on all sides.
- Immediately put the chocolate-covered cake piece on the shredded coconut so that it is completely covered and "breaded" with coconut.
- Place the cake square on a wire rack and let it rest for 20 minutes so that the chocolate dries and turns firm. In the meantime, repeat the process until all the cake pieces are finished.
- Once all the lamigtons are ready and the chocolate is firm, cut them in half to fill them with some strawberry or raspberry jam and whipped cream (optional).