Lamingtons, Chocolate And Coconut Coated Australian Fluffy Cakes

• 9/16 cup butter soft
• 1 7/16 cups caster sugar
• 1 teaspoon vanilla powder
• 2 eggs
• 1 1/4 cups flour
• 1 1/4 teaspoons baking powder
• 1/2 cup milk
• 5/8 cup dark chocolate
• 1 tablespoon butter
• 2 1/16 cups icing sugar
• 6 tablespoons milk
• 1 7/8 cups grated coconut

1. Preheat oven to 160 degrees Celsius.
2. Pour butter, sugar, and vanilla in a mixer bowl, stir to get a creamy texture. Gradually add the eggs, then mix in flour and baking powder. Add milk last, mix for a smooth paste.
3. Pour in a flexible mold (20 x 20 centimeters) or a cake pan lined with parchment paper. Bake for 20 minutes. To test for doneness, stick a toothpick halfway down in the center off the cake. It should come out clean and dry.
4. Remove from oven, unmold, cool on rack.
5. In a saucepan, melt chocolate, butter, icing sugar, and milk. Stir until frosting is smooth. Let cool.
6. Cut the cake into 4 centimeter cubes.
7. Put the coconut in a shallow dish.
8. Use a fork to soak cake cubes in chocolate glaze, then coat with coconut.
9. Store in cool place while the glaze hardens for at least 1 hour.

butter, caster sugar, vanilla powder, eggs, flour, baking powder, milk, dark chocolate, butter, icing sugar, milk, grated coconut

Taken from www.yummly.com/recipe/Lamingtons_-Chocolate-and-Coconut-Coated-Australian-Fluffy-Cakes-781907 (may not work)