Vanilla butter cake dipped in dark chocolate and rolled in coconut flakes
INGREDIENTS
185 grams all-purpose flour
2 teaspoon baking powder
40 grams corn flour
230 grams caster sugar
200 grams unsalted butter
2 teaspoon vanilla extract
3 eggs
1 cup full cream milk
200 grams dark chocolate
300 grams coconut flakes
Icing sugar (if you want to sweeten the chocolate icing)
DIRECTIONS
1. Start with milk, salt and eggs at room temperature
2. Turn the oven to 180c and line a rectangle baking tin () with baking paper and the edges with butter. This will prevent the cake from sticking to the edges
3. Using a blender or electric mixer combine 185 grams of butter, ½ cup milk, 2 teaspoon baking powder, 40 grams corn flour, 230 grams caster sugar and 2 teaspoon vanilla extract
4. Once cake mix is combined and has increased by double in volume transfer to the baking tin
5. Bake for 30 – 35 minutes. Leave it outside for a few minutes and then turn the cake over onto a chopping board to cool. Cool for at least 15 – 20 minutes
6. When cake is cooled, slice it into 25 small squares
7. Melt the remaining 15grams of butter with the dark chocolate in a bowl over a low boiling pot of water, once melted you can add icing sugar if you want to sweeten the mixture, otherwise just slowly add in a little bit of the milk until you get a thinner consistency
8. On a large flat plate sprinkle a thin layer of coconut flakes
9. Using two toothpicks, dip one square cake at a time into the chocolate mixture to coat all sides. Make sure not to submerge the cake in the sauce, just a light dip to coat it.
10. Then roll the cake in the plate of coconut flakes and place on a wire rack.
11. Repeat this process with the remaining pieces of cake. You will need to add milk to the sauce as it thickens and also top up the coconut flakes on the plate.
Notes:
This recipe is adapted from https://eatlittlebird.com/happy-australia-day-lamingtons/
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