Soft Lamingtons

Steps

1. 1.

   Prep The Tin

   Heat the oven to 180°C (160°C fan). Grease a 20 cm square cake tin and line the base and sides with baking paper, leaving some overhang so you can lift the cake out.

2. 2.

   Cream The Butter And Sugar

   Beat the softened butter, sugar and vanilla with an electric mixer for 3 to 4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each. If it looks curdled, add a spoon of the flour.

3. 3.

   Add Flour And Milk

   Sift the flour and salt together. Fold half into the butter mix with a spatula, then half the milk, then repeat. Mix only until you can't see dry flour. Overmixing makes a tough, dense sponge.

4. 4.

   Bake The Sponge

   Spread the batter into the tin and level the top. Bake 25 to 30 minutes until golden, springy when pressed and a skewer in the centre comes out clean. Cool 10 minutes in the tin, then lift out and cool completely on a rack.

5. 5.

   Rest Overnight

   Wrap the cooled cake and leave it overnight at room temperature. The next day, trim off the browned edges with a serrated knife and cut it into 16 squares. Chill the squares for 30 minutes.

6. 6.

   Make The Chocolate Icing

   Sift the icing sugar and cocoa into a heatproof bowl. Add the melted butter and boiling water and whisk until smooth and thin, like pouring cream. Set the bowl over a pan of barely simmering water to keep it runny. If it thickens, add a teaspoon of hot water.

7. 7.

   Dip The Soft Lamingtons

   Tip the coconut into a shallow dish. Using two forks, dip one square of cake into the icing, turn it quickly to coat all sides, and lift it out. Let the excess drip off for a few seconds. Don't leave it soaking or it goes soggy.

8. 8.

   Roll In Coconut And Set

   Drop the iced square into the coconut and use clean dry forks or your fingers to toss coconut over every side. Place on a wire rack. Repeat with the rest, wiping your forks now and then. Leave them 1 to 2 hours at room temperature until the icing sets firm.