I bookmarked this recipe in January. As Ive mentioned before in my breakfast Bruschetta page, this recipe comes from my favourite food blog – Asha’s A tasty Challenge . I love her presentation and somehow the notes that follow each recipe makes me want to try out her recipes. Talking about this recipe and how it came out, well my kids absolutely loved the yellow cake though they werent fond of the coconut coating. I liked the chocolate coconut combo and I have to tell you, if you are planning to try this out, use the best cocoa powder you can afford as it makes a world of difference!!!! Well, not alone for this, whenever you make a chocolate cake, use only the bestest of best cocoa powder. So here comes Lamington recipe and Iam sending this to Aipi's Bookmarked events.
Butter: ¼ cup
Sugar: 1 cup
Flour: 1 1/3 cup
Baking Powder: 1 tsp
Milk: ½ cup
Salt: ¼ tsp
Custard Powder: 1 tbsp
Vanilla Essence: ½ tsp
Mix the baking powder and custard powder with the all purpose flour and sift thrice so that everything is mixed properly. Keep it aside
Grease and flour a rectangular tray (13/9)
If you are not sure of the measurement, use a big tray. Don’t bother if the batter remains a very thin layer coz when it is baked, it does rise beautifully.
Preheat Oven to 180C
Cream butter, vanilla essence and sugar till light and fluffy.
Add eggs and beat well.
Fold in the flour and milk alternately.
Bake for 25 minutes. Allow it to cool and cut it into equal sized piece
For the coating:
Cocoa Powder: ½ cup
Icing Sugar: 1 ½ cup
Boiling Water: ¾ cup
Dessicated Coconut: 2 cups
Mix the cocoa powder and sugar in the boiling water till everything is mixed properly.
Allow to cool.
Keep the dessicated coconut in a shallow plate.
Now dip each cake piece in the chocolate mix and roll in dessicated coconut.
Serve at room temperature.
Linking this to :