Kahlua Lamingtons

 

Very few things beat the charm of a Lamington. 

Kahlua Lamingtons

Makes 18

For the Cake:

230g plain flour

220g caster sugar

100g unsalted butter

70g vegetable oil

3 eggs, room temperature

150ml full cream milk, room temperature

2 teaspoons baking powder

2 teaspoons vanilla extract

1/4 teaspoon fine sea salt

For the Icing:

180g dark chocolate, broken into pieces

200ml full cream milk

40g unsalted butter

200g icing sugar, sifted

20g cocoa powder, sifted

2 tablespoons Kahlua

2 tablespoons hot water

200g unsweetened desiccated coconut

Make the Cake:

Preheat the oven to 160C fan-forced. Grease and line a 20x20cm cake pan.

In a medium bowl sift together the flour, baking powder and salt. 

Combine the milk and vanilla in a measuring jug.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil and sugar on medium-high speed for 3 minutes. Scrape down the bowl.

With the mixer on low speed, add the eggs one at a time, scraping the bowl down after each addition.

Add the flour mixture and the milk mixture, alternating between each, starting and finishing with the flour mixture,

Pour the batter into the prepared tin and bake for 25-35 minutes or until a skewer inserted into the middle comes out with a few moist crumbs.

Let the cake cool for 10-15 minutes on a wire rack before removing from the pan to cool completely.

Make the Icing:

Put the chocolate, butter and milk in a heatproof bowl suspended over a pan of barely simmering water. Stir until smooth. Remove from heat and add the icing sugar, cocoa powder, stir until incorporated. Add the Kahlua and enough hot water until the mixture is the consistency of pouring cream.

Assembly:

Cut the cake into 18 fingers (or the size you prefer). Using two forks, dip each piece into the icing and letting any excess drip off, then dredge in coconut. 

Slightly adapted from here