An Australian treat, sponge cake rectangle-shaped bars are coated on all sides with a chocolate icing and then coated with sweetened shredded (desiccated) coconut. Lamingtons 1 cup butter 1 cup granulated sugar 4 large eggs (beaten) 2 cups self raising flour* Icing: 2 cups powdered sugar 2 tablespoons baking cocoa 1 tablespoon boiling water 1 teaspoon vanilla extract 1 1/2 cups sweetened shredded (desiccated) or flaked coconut Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch pan and set aside. Cream butter and sugar, gradually add the eggs and mix well. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition. Place batter in pan and bake for 1 to 1 1/4 hours, decreasing the temperature to 325°F (160°C) after 30 minutes. Place on a rack to cool. For Icing: Sift powdered sugar into a bowl, add boiling water and vanilla to baking cocoa and stir into powdered sugar, beat well. Cut cooled cake into 24 rectangular-shaped bars and ice on all sides. This is best done using a pair of tongs and dipping the cake into the icing mixture, then roll the iced cake in the coconut, coating well. Allow to dry on a rack. *Or you may substitute with 2 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon salt. Makes 24 bars.
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