Lamington
Ingredients (for a 23x35 cm rectangle cake tin):
for the cake:
400 g plain flour
2 tsp baking powder
80 g unsalted butter
300 g granulated sugar
1 tsp vanilla paste
2 eggs
3 tbsp runny honey
200 ml milk
for the chocolate sauce:
250 g soft butter
250 g sugar
3 tbsp cocoa powder
8 tbsp milk
50 ml rum
for the coating:
150-200 gr desiccatd coconut
1. Line the baking tin with greaseproof paper. Preheat the oven to 180C.
2. Put the butter and sugar into the bowl of a stand mixer. Mix on medium until pale and fluffy. Add the eggs one
by one and then the honey. Mix on low until smooth.
3. In an other bowl, mix the flour with baking powder, then add to the butter mixture. Stir carefully with a wooden
spoon, then add the milk. Be careful not to overmix otherwise it will be dense and gummy.
4. Pour the mixture into the tin and bake for 25-30 minutes, or until a skewer comes out clean. Leave to cool to
room temperature, then cut into squares.
5. Meanwhile, to make the sauce: in a small pan heat together all the ingredients with the exception of the rum.
Stir well with a wire whisk to get a smooth, silky sauce. Remove from the hob and add the rum and leave to cool
for a few minutes.
6. Pour the coconut into a bowl. With a fork put the sponge into the sauce, coat the edges nicely then cover with
coconut. Put them on a cake stand or a wire rack. They will stay fresh in the fridge for up to 3-4 days.