Australian Lamington

Directions

1. 1
   Cake:
2. 2
   Preheat oven to 375°F.
3. 3
   Grease and flour an 8x12 inch rectangular pan.
4. 4
   Sift together the flour, baking powder, and salt. Set aside.
5. 5
   In a large bowl cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
6. 6
   Add the eggs one at a time, beating well after each egg.
7. 7
   Add the flour mixture alternately with the milk; beat well.
8. 8
   Pour the batter into the pan.
9. 9
   Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
10. 10
    Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
11. 11
    Icing:
12. 12
    In a large bowl, combine confectioners' sugar and cocoa.
13. 13
    In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
14. 14
    Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
15. 15
    Puting It All Together:
16. 16
    Cut the cake into 24 squares.
17. 17
    Place coconut in a shallow container.
18. 18
    Using a fork, dip each square into the icing, then roll it in the coconut.
19. 19
    Place onto a rack to dry. The icing will drip, so place something underneath to catch it.
20. 20
    Continue for each piece.