- 185g plain flour
- 2 tsps baking powder
- 40g cornflour
- 185g unsalted butter, softened
- 230g caster sugar
- 2 tsps vanilla extract
- 3 eggs
- 125ml full cream milk
- 500g icing sugar
- 200g dark chocolate
- 15g unsalted butter, at room temperature
- 125 ml milk, at room temperature plus extra
- 325g desiccated coconut
- Preheat your Belling oven to 180°C in a conventional function. Lightly butter a 17x27cm cake tin and line with baking paper. Set aside.
- Sift the flour, baking powder and cornflour into a large bowl. Add the butter, sugar, vanilla, eggs and milk. Beat on low speed until all ingredients are incorporated (the mixture may look a bit curdled). Increase the speed until mixture increases slightly in volume and is thick and pale.
- Pour the mixture into the baking tin and bake for 30 – 35 minutes. If the cake is browning too quickly, cover with foil.
- Leave the cake in the tin for 5 minutes before turning onto a wire rack to cool, upside down so that the top will flatten as it cools. Using a serrated knife cut into 24 squares.
- To make the icing, melt the butter and chocolate over a low flame or induction level 1. Add the icing sugar and milk, and whisk together until thick.
- Pour desiccated coconut onto a large shallow plate.
- Using two forks dip each square into the chocolate making sure all sides are covered; drain excess before rolling in the coconut. Place on a wire rack to set. If icing becomes too thick, add a little more milk, or keep warm by sitting container in a bowl of warm water.
- Let the chocolate cool down completely before serving.
Makes 24 medium-sized lamingtons