Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/2 cup unsweetened shredded coconut

For the coating:
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 1/2 cup unsweetened shredded coconut

Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Electric mixer
- Sifter

Step-by-step instructions:

1. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Stir in vanilla extract.

6. Gradually add flour mixture and orange juice, alternating between the two, until just combined.

7. Fold in shredded coconut.

8. Pour batter into prepared pan and smooth the top with a spatula.

9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

10. Let the cake cool completely in the pan.

11. In a large bowl, sift together powdered sugar and cocoa powder.

12. Gradually add boiling water, whisking until smooth.

13. Cut the cake into 24 squares.

14. Using a fork, dip each square into the chocolate mixture, making sure it is completely coated.

15. Roll each square in shredded coconut until fully covered.

16. Place the coated squares on a wire rack to dry.


Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
24 squares

Nutritional information:
Calories per serving: 220
Total fat: 8g
Saturated fat: 5g
Cholesterol: 35mg
Sodium: 95mg
Total carbohydrates: 37g
Dietary fiber: 1g
Sugars: 28g
Protein: 2g

Substitutions for ingredients:
- Orange juice can be substituted with any other citrus juice.
- Shredded coconut can be substituted with chopped nuts or chocolate chips.

Variations:
- Add orange zest to the cake batter for extra flavor.
- Use milk instead of orange juice for a milder taste.
- Add a layer of whipped cream or frosting between the cake squares.

Tips and tricks:
- Make sure the cake is completely cooled before coating it with chocolate.
- Use a fork to dip the cake squares into the chocolate mixture to avoid getting your fingers messy.
- If the chocolate mixture becomes too thick, add a little more boiling water to thin it out.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.

Presentation ideas:
Arrange the cake squares on a platter and dust with powdered sugar.

Garnishes:
Top each square with a dollop of whipped cream and a slice of orange.

Pairings:
Serve with a cup of hot tea or coffee.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
- If the cake is too dry, add a little more orange juice to the batter.
- If the chocolate coating is too thin, add more powdered sugar.
- If the chocolate coating is too thick, add more boiling water.

Food safety advice:
Make sure to use clean utensils and equipment when preparing the cake.

Food history:
Lamington cake is a traditional Australian dessert that is named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901.

Flavor profiles:
The cake has a citrusy and coconut flavor with a rich chocolate coating.

Serving suggestions:
Serve the cake squares on a platter with a cup of hot tea or coffee.

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Region: Australian

Taste: Sweet, Citrusy, Creamy, Coconutty