- 260 g Küchenmeister Wheat Flour T405
- 2 tsp. baking powder
- 1 tsp. salt
- 115 g soft butter
- 2 eggs
- 1 tsp. vanilla extract or1 packet vanilla sugar
- 120 ml milk
- 125 g butter
- 350 g powdered sugar
- 4 tbsp. cocoa powder
- 1 dash of water
- 200 g shredded coconut
Preheat oven to 180 °C. Grease and lightly flour a square baking pan (20x20cm).
In a large bowl combine the flour, baking powder and salt. In another bowl, cream together the butter and sugar. Add the eggs one after another, mixing well with each addition. Carefully add the flour and the milk to the creamed butter mixture and mix until combined.
Pour the dough into the prepared pan and spread evenly. Bake in the preheated oven for 25-30 minutes. Take the cake out of the oven and allow to cool. When the cake is cool, slice it into 5 cm large squares. Wrap the squares tightly in cling film and leave in the fridge for at least 1 hour. For best results chill overnight.
For the chocolate glaze, melt 125 g of butter. Combine together the icing sugar and cocoa powder, before adding it along with a dash of water to the liquid butter. Mix everything together to form a smooth glaze.
Take the chilled lamingtons out of the fridge. Dip each cake square into the chocolate, making sure every side if covered. Sprinkle with shredded coconut until fully covered. Return lamingtons to the fridge in order for the chocolate glaze to harden.