Lamingtons

We're starting a new Christmas tradition! Lamingtons! These babies are delish and fun to make. My friend Jean and I cranked them out in no time. After one taste, we knew they were keepers. The texture of the cake is beautiful.

250g butter, softened
2C caster sugar
6 eggs
3/4C sour cream
2 1/4C flour
1tsp baking powder
2 1/2C desiccated coconut

chocolate icing
4C icing sugar
1/2C cocoa powder
20g butter melted (1/8C)
2/3C milk

1. Preheat oven to 160C or 350F. Line rectangle baking pan with baking paper, spray the sides with cooking spray.
2. Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in sour cream and sifted flours alternating.
3 Spread mixture into pan; bake about 55minutes. Let cool for 10 minutes and then turn out onto a wire rack. (I cooled it in the freezer for about 15 minutes)
4. Sift icing sugar and cocoa into a heatproof bowl; stir in butter and milk. Stir it over a large saucepan of simmering water until it is of dipping consistency. (If it begins to dry on the surface while still dipping cakes, stir in a TBS or so of water and it will thin again. Lower the heat as well or turn it off.)
5. Trim cold cake so the top is level; cut in to square pieces. Use a fondue utensil or pronged fork to dip the squares into the chocolate sauce, letting excess drip off, then drop into a bowl of coconut and roll them. They will set at room temp. but if you live in a hot place, place them in the fridge until hardened.