HillBilly Little Cappuccino Lamingtons
Little Cappuccino Lamingtons
- 100g unsalted butter, at room temperature
- 140g caster sugar
- ½ tsp vanilla bean paste
- 2 eggs
- 190g self-raising flour
- 60ml milk
- 300g icing sugar mixture
- 2 Tbsp dark cocoa powder
- 10g unsalted butter, melted
- 100ml freshly brewed espresso coffee.
- Choose any of our coffee beans for this recipe, which all work well with excellent results
- 130g desiccated coconut
- Whipped cream, to serve
- Chocolate-coated coffee beans, to serve
INSTRUCTIONS
Step 1
- Preheat oven to 160-180 deg C fan forced. 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.
Step 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.
Step 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.
Step 4
- Cut 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.
- Goes very well with your favourite Hillbilly Coffee.