ISO Saveur Recipe for Lamingtons
1 T unsalted butter
1/2 c AP flour, sifted 3X
1/3 c self-rising flour, sifted 3X
1/3 c cornstartch, sifted 3X (seems to be a sifting theme going on here!)
2/3 c superfine sugar
8 c confectioners sugar
3/4 c unsweetened cocoa powder
6 T unsalted butter, softened
2 c unsweetened dried coconut
Preheat oven to 350F. Grease 2"-deep, 8" square pan with butter. Set aside. Mix flours with cornstarch in medium bowl. Set aside. Beat eggs in different medium bowl on high speed until thick and pale. Add 1/3 of the sugar at a time, beating until sugar dissolves (do this for each 1/3 addition of sugar). Gently fold in 1/4 of the flour mixture at a time, and make sure all is mixed thoroughly after each addition. Pour batter into prepared pan. Bake until toothpick comes out clean, about 40 minutes. Invert cake onto wire rack to cool completely. Wrap cake in plastic wrap and let rest overnight.
Sift sugar and cocoa powder together in medium heatproof bowl. Add butter,mixingwith rubber spatula. Add 3/4 c boiling water and mix until smooth Set bowl over medium pot of gently simmering water over med-low heat. Stir till icing thins slightly. Keep icing warm over simmering water.
Put coconut into wide dish and set aside. Cut cake into 2" squares. Work in batches and dunk pieces of cake into icing, coating completely. Transfer to dish of coconut (w/ a fork) and coat all over w/ coconut. Transfer coated lamingtons to wire rack to let set.