For the cake:
225g butter, softened
225g plain or cake flour
1½ tsp baking powder
½ tsp salt
225g white sugar
5 medium/large eggs
2 tsp vanilla essence/extract
For the chocolate glaze:
250g white sugar
250g cocoa powder
Splash of water
200g desiccated coconut, more if needed
Whisk or mixer
Large square or rectangular baking tray
Oven (preheated to 180C)
To make the cake:
In a mixing bowl, cream the butter and sugar with a whisk or mixer, until light and fluffy.
Whisk in the eggs one at a time, making sure the cake batter is well mixed between each egg.
Add the vanilla essence/extract and give a quick mix.
Sift in the salt, flour and baking powder and gently fold till the cake batter is combined. (If your batter is too stiff, add a splash of milk to loosen it slightly.)
Line and grease your baking tray with baking paper and pour the cake batter in evenly.
Bake in a preheated oven at 180°C (with fan) for roughly 20 minutes, or until the cake skewer comes out clean.
To make the chocolate glaze:
Sift both the sugar and cocoa powder into a mixing bowl, to remove any lumps.
Add the water to the cocoa powder/sugar mixture, whisking to combine. Add just enough water to form a glaze - this should be runny but thick.
To make your Lamingtons:
Remove the cake from the oven (be very careful!). Allow the cake to fully cool. TIP: Freezing the cake squares for 10 minutes makes them much easier to handle.
Slice the cake into squares with a bread knife.
Dip the chilled cake squares into the chocolate glaze, allowing the excess to drip off. Immediately roll in desiccated coconut, covering the chocolate completely.
Allow the Lamingtons to set (and the cake to defrost if you froze the squares) before serving. Enjoy!