1/2C + 1 tbsp (125 gr)unsalted butterat room temperature
1C + 2 tbsp (230 gr)white sugar
3eggs, big
1tsp (15 ml)vanilla extract
2C (260 gr)all purpouse flour
1pinchsalt
1/2C whole milk, at room temperature
For the chocolate glaze:
1/2C (42 gr)cocoa powder, unsweetened
2C (245 gr)confectioners sugar (powdered sugar)
1/2C (120 ml)milk, boiling
1/4C (56 gr)unsalted butter, melted
To assemble the lamingtons:
1C (240 ml)whipped cream
200grstrawberry or raspberry jam
3C (300 gr)dried shredded coconut
Instructions
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).