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Lamingtons
Tea Cakes
Cake for Lamingtons:
2 C flour
4 tsp. baking powder
1/8 tsp. salt
1/2 C butter, softened to room temperature
3/4 C sugar
1 tsp. vanilla
2 eggs
1/2 C milk
Parchment or waxed paper (for assembly)
4 C powdered sugar, sifted
1/3 C cocoa powder, sifted
2 TBS butter, melted
1/2 C warm milk
1 LB unsweetened dried coconut, shredded
Preheat oven to 375-degrees F.
Cake: Grease and flour an 8x12-inch baking pan. In a bowl, sift together the flour, baking powder and salt. Set aside. In another bowl, beat 1/2 cup butter and 3/4 cup sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating in vanilla when adding the second egg. Pour into flour mixture alternately with milk, mixing until just incorporated. Pour batter into prepared pan; bake for about thirty to forty minutes or until a toothpick inserted into the cake comes out clean. Allow cake to stand for about five minutes, and then turn cake onto a wire rack to cool completely. Wrap cake with plastic wrap; store overnight at room temperature.
Icing: In a large bowl, combine powdered sugar and cocoa powder. Add melted butter and warm milk; mix well.
Cut the cake into twenty-four squares. Place parchment paper or waxed paper on a flat work surface; set a wire rack on paper. Place shredded coconut into a bowl. Dip each cake square into the icing, coating all sides, and then roll in the shredded coconut. Place cakes on the wire rack to dry. Continue until all the lamingtons are coated. Serve.
Note: Store leftovers in a covered container in the refrigerator.
*Lamingtons image (C) Peter McGinley (2006). Image released into the public domain by author and copyright holder.
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