Butter cake:

Cup of Yum
1. Bake the butter cake one day in advance as it needs to spend the night in the refrigerator.
2. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a square 20 cm/8-inch baking dish.
3. Dry ingredients: Sift together the flour, baking powder, and salt. Set aside.
4. Wet ingredients: In another bowl, beat the soft butter until creamy. Add the sugar and beat until pale and fluffy. Add one egg, beat well to incorporate, then add the second egg and the vanilla extract and combine as well.
5. Batter: Set the mixer at the lowest speed. Alternatively, add the flour and the milk, starting and finishing with the flour. Beat the mixture only shortly until smooth, do not overbeat.
6. Bake: Place the batter into the prepared baking dish and bake for 25-30 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave the cake in the baking dish for about 10 minutes, then transfer to a wire rack and let cool completely.
7. Refrigerate: When completely cool, wrap it well in cling film/ plastic foil and refrigerate overnight. (Note 2)
8. Cut squares: The next day cut it into regular squares of about 5 cm/ 2 inch. Place a wire rack on top of a large baking tray that will catch the possible chocolate or coconut drippings.

Chocolate icing:

1. Sift the icing sugar and the cocoa powder. Set aside.
2. Melt the butter in a saucepan large enough to hold the whole icing sugar and cocoa powder mixture.
3. Combine: When the butter has melted, add the milk, mix, and start adding the icing sugar and cocoa powder mixture while whisking all the time. Add only about 1 cup at a time, whisk well and continue adding the sugar until everything is well incorporated and lump-free.

Icing the lamingtons:

1. Divide ingredients: Pour half of the chocolate mixture into a bowl and leave the rest in the saucepan. (Note 3)Do the same with the desiccated coconut. Place only ⅓ of the coconut onto a plate and when the coconut gets too “dirty,” and you have too many chocolate clumps in it, discard those and add some fresh coconut to the plate.
2. Dip the lamingtons into the chocolate mixture and coat them in coconut one by one. Work carefully (the cake squares are delicate), but rather quickly. Turn the lamingtons into the chocolate with the help of two forks, then take the square on one fork and let the excess drain a little before you drop the cake piece into the coconut.
3. Roll the squares into the coconut with the forks, transfer it to the wire rack and continue with the next lamington. (Note 4)
4. Refrigerate: When finished, you can refrigerate the lamingtons until set (it will not take long), but let them come to room temperature before serving.