Little cappuccino lamingtons
makes / 24 prep / 6 hours 45 minutes cook / 25 minutes
Ingredients 100g unsalted butter, at room temperature
140g (2⁄3 cup) caster sugar
1⁄2 tsp vanilla bean paste
190g (1 1⁄4 cups) self-raising flour 60ml (1⁄4 cup) milk
300g (2 cups) icing sugar mixture 2 tbsp dark cocoa powder
10g unsalted butter, melted 100ml freshly brewed espresso coffee
130g (1 1⁄2 cups) desiccated coconut Whipped cream, to serve Chocolate-coated coffee beans, to serve
1. Preheat oven to 180C/160C fanforced. Grease a 16 x 26cm slice pan and line with baking paper. Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add 1 egg and 1 tablespoon of the flour. Beat until well combined. Repeat with remaining egg and another
1 tablespoon flour. Stir in half the remaining flour. Stir in half the milk. Repeat with remaining flour and milk.
2. Spoon into the prepared pan. Smooth the surface. Bake for 20-22 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely. Cover the cake with a clean tea towel and set aside overnight.
3. Sift the icing sugar and cocoa powder into a large bowl. Stir in the butter and hot espresso until smooth. Place the coconut in a shallow bowl.
4. Cut cake into 24 squares. Use 2 forks to dip the lamingtons, 3 at a time, in the chocolate mixture to coat. Shake off excess. Coat in coconut. Transfer to a wire rack set over a baking tray to set. Repeat with remaining cake, icing and coconut. Set aside until set. Top with a dollop of cream and a coffee bean.