Lamingtons

Serves: no idea, I took them to a party and they disappeared before I realized/got one

Lamingtons, another Australian specialty, and another request, this time for the host of a Australia Day Triple J top 100 party. The dipping part gets rather messy, have fun!

Ingredients

Sponge

1 cup butter

1 cup sugar (caster or super fine)
4 eggs (beaten)
2 cups self raising flour*

Icing

500 grams / 1 lb of icing sugar
1/3 cup of cocoa
15 grams / ½ oz of butter
½ cup of milk
coconut (lots of coconut probably more then 16 oz, or 1/2 a kg)

Method

Sponge

1. Preheat oven to 350*F (175*C).
2. Grease a 13 x 9 inch pan and set aside.
3. Cream together butter and sugar. (Creaming: put the butter at room temperature in a bowl and mix with a MixMaster|KitchenAid until it becomes creamy [this is a very quick process], then add the sugar gradually. Once all the sugar is added continue until the color turns to an off white)
4. Gradually add the eggs, mixing well.
5. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition. (Leave the mixer for the spoon for this)
6. Pour batter in pan and bake for 1 to 1 1/4 hours, reducing the temperature to 325*F (160*C) after 30 minutes. (keep an eye on it, use a tester or a knife to check the center, the less cooking the better, but you want it cooked through and the tester should come out cleanly)
7. Let cool.
8. Cut into 2 inch (4 cm) squares.

Icing

1. Melt the butter in a saucepan and remove from the heat.
2. Sift the icing sugar and cocoa into the saucepan, add the milk and mix through.
3. Dip squares of sponge cake into the icing mix. Roll in coconut. (When the mixture cools too much the chocolate will thicken and make the process harder, heat it up a little until it thins out and continue)