Delicious Lamington

For Coating:

1. 3–4 cups desiccated coconut

Step-by-Step Instructions

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and line a square 9-inch baking pan with parchment paper.
2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3–4 minutes using an electric mixer.
3. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients for a smooth batter.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, wrap the cake in plastic wrap and refrigerate for at least 1 hour to make cutting easier.

Step 2: Cut the Cake

1. Remove the chilled cake from the refrigerator and trim the edges for a neat finish.
2. Cut the cake into even squares or rectangles, approximately 2 inches by 2 inches.

Step 3: Make the Chocolate Coating

1. In a medium saucepan, combine the powdered sugar, cocoa powder, milk, and melted butter.
2. Heat the mixture over low heat, stirring continuously, until it becomes smooth and slightly thickened. Remove from heat and transfer the chocolate coating to a deep bowl for easy dipping.

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