Chocolate-Dipped Sponge Squares Rolled in Coconut

What you need

• 125 g (9 tbsp) unsalted butter, softened
• 170 g (3/4 cup plus 1 tbsp) caster sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 250 g (2 cups) all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 150 ml (2/3 cup) whole milk
• 400 g (3 1/4 cups) icing sugar, sifted
• 40 g (6 tbsp) unsweetened cocoa powder, sifted
• 30 g (2 tbsp) butter, for the icing, cut into cubes
• 120 ml (1/2 cup) boiling water
• 250 g (about 3 cups) desiccated coconut, unsweetened

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 20 x 30 cm (8 x 12 in) tin with a little butter and line it with parchment, letting the paper hang over the long sides.

2. 2

   Whisk the flour, baking powder and salt in a bowl.

3. 3

   Beat the unsalted butter and caster sugar until pale and fluffy, 3-4 min.

4. 4

   Beat in the eggs one at a time, then the vanilla.

5. 5

   Fold in the flour mixture in 3 additions, alternating with the milk, starting and ending with flour. Stop when the batter is just smooth.

6. 6

   Spread the batter in the tin and level the top. Bake for 25-30 min, until golden and a skewer in the center comes out clean.

7. 7

   Cool in the tin for 10 min, then lift out by the paper and cool completely on a rack, about 1 hour.

8. 8

   Wrap the cake and freeze for 30 min, or chill overnight. A firm cake cuts cleanly and does not crumble in the icing.

9. 9

   Trim the edges and cut the cake into 24 squares, about 5 cm (2 in) wide.

10. 10

    Sift the icing sugar and cocoa into a heatproof bowl. Add the cubes of butter and boiling water and whisk until smooth and glossy. The icing should run like thin paint, so add a few drops more boiling water if it is thick.

11. 11

    Spread the coconut in a wide dish and set a rack over a tray to catch drips.

12. 12

    Spear a square with a fork and dunk it in the warm icing, turning it to coat every side. Let the extra drip off for 5-10 seconds.

13. 13

    Roll the square in the coconut, pressing lightly so it sticks, and set it on the rack. Repeat with the rest, stirring in a splash of boiling water whenever the icing thickens.

14. 14

    Leave the lamingtons to set for 1 hour. Store airtight at room temperature for up to 3 days.

Imported from manilaspoon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.