Lamingtons

Ingredients

• 1.5 cups all-purpose flour – sifted
• 1.5 teaspoons baking powder
• 0.25 teaspoon fine salt
• 0.5 cup whole milk
• 0.25 cup unsalted butter
• 4 large eggs
• 1.25 cups granulated sugar
• 1.5 teaspoons vanilla extract
• 4 cups confectioners' sugar
• 0.5 cup unsweetened cocoa powder
• 1 cup water – boiling
• 4 cups desiccated coconut

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment, leaving overhang for easy lifting.
2. Warm the whole milk and unsalted butter together in a small saucepan over low heat until the butter just melts; keep warm off the heat.
3. In a bowl, whisk together the all-purpose flour, baking powder, and fine salt.
4. In a stand mixer fitted with the whisk (or with a hand mixer), beat the eggs and granulated sugar on high speed until very pale, thick, and tripled in volume, 6–8 minutes. Beat in the vanilla extract.
5. Sift the dry ingredients over the egg mixture in two additions, gently folding with a spatula after each until only a few streaks remain.
6. Pour the warm milk–butter mixture down the side of the bowl and gently fold just until the batter is smooth and combined.
7. Scrape the batter into the prepared pan and smooth the top. Bake until golden and the center springs back when lightly pressed, 22–26 minutes; a toothpick should come out clean.
8. Cool in the pan for 10 minutes, then lift out to a rack, remove parchment, and cool completely, about 60 minutes. For cleaner coating, chill the cooled cake for 20–30 minutes.
9. Trim just the very edges if firm, then cut the cake into 24 even squares (6 by 4). Separate the pieces slightly on a parchment-lined tray.
10. Make the icing: In a wide, shallow bowl, whisk the confectioners' sugar and unsweetened cocoa powder to combine. Pour in about 3/4 of the boiling water and whisk until smooth, glossy, and thinly pourable; add the remaining water as needed to maintain a fluid glaze that clings but drips in a steady sheet.
11. Put the desiccated coconut in a wide dish.
12. Working one piece at a time, dip a cake square into the chocolate icing, turning to coat all sides and letting excess drip off. Roll immediately in the desiccated coconut to cover all surfaces, then set on a rack. Repeat with remaining squares, stirring the icing occasionally to keep it smooth.
13. Let the lamingtons stand until the icing sets, 20–30 minutes. Serve, or store airtight at cool room temperature for up to 3 days.