1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
113 gm unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 tsp vanilla essence
1/2 cup milk, at room temperature

Chocolate icing/ frosting:

3 1/2 cups icing sugar
1/3 cup cocoa powder
3 tbsp unsalted butter
1/2 milk, at room temperature
2 cups desiccated coconut, for coating


  1. Preheat the oven to 180 degree celcius. Butter or spray a lamington tray/ cake pan with cooking spray. Then line the bottom of the pan with parchment paper.
  2. In a bowl, sift together the all purpose flour, baking powder and salt.
  3. In another large bowl or in the bowl of electric mixer, beat the butter until soft.
  4. Add sugar and beat until light and fluffy for about 2-3 minutes.
  5. Add eggs, one at a time, beating well after each addition. Add vanilla essence and beat until combined.
  6. Then reduce the mixer speed to low, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.
  7. Spread the batter evenly into the prepared pan and smooth the top with the back of a spoon or spatula.
  8. Bake it in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool the cake in the pan for about 10 minutes and then turn the cake out onto a wire rack to cool completely.  Once the cake has completely cooled, cut into 16-18 pieces.
  10. To prepare chocolate icing/ frosting, in a heatproof bowl add the icing sugar, cocoa powder, unsalted butter and milk and place it over a saucepan of simmering water.
  11. Stir the mixture until it becomes smooth and of pouring consistency.
  12. Place the desiccated coconut on a large plate. Using fork/ spoon, dip each cake piece into the chocolate icing and then roll in the coconut.
  13. Then gently transfer to a wire rack and allow to set…


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