LAMINGTONS

An Australian favorite supposedly sold at bake sales like cupcakes are here, these are a little more trouble than cupcakes, but definitely worth the extra trouble.  A firm, moist yellow cake cut into squares then dipped in chocolate sauce then rolled in coconut.  What could be more delicious? 
Just one tip, let one of the squares rest on the edge of your bowl to let the excess sauce drip off while you cover one with the coconut.  This will cut down on the amount of  "chocolate clumps" in the coconut.

Lamingtons

24 individual cakes.

Cake:

1 3/4 cups bleached all-purpose fl our, plus more for the pan

2 teaspoons baking powder

12 tablespoons (1 1/2 sticks) salted butter, at room temperature

1 1/2 cups granulated sugar

1 1/2 teaspoons pure vanilla extract

3 large eggs

1 cup whole milk

Chocolate sauce:

4 cups confectioners’ sugar

1/2 cup unsweetened cocoa powder

4 tablespoons (1/2 stick) salted butter, melted

2/3 cup boiling water

3 to 4 cups shredded unsweetened coconut

Move oven rack to the lower third position and preheat the oven to 350°F. Grease and flour a 13 x 9 x 2–inch baking pan.  Whisk flour and baking powder in a medium bowl. Beat butter in a large bowl with an electric mixer on medium speed until smooth.  Add 1/4 cup of the sugar and the vanilla and beat for 30 seconds.  While beating, gradually add the remaining 1 1/4 cups sugar.  Scrape the bowl and beater, then beat for 5 minutes on medium high speed. Add the eggs one at a time, beating well after each.  On low speed, add the fl our mixture in 3 additions alternately with the milk in 2 additions, beginning and ending with the dry ingredients and beating only until smooth.  Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until the cake is golden brown and pulls away slightly from the sides of the pan and a toothpick inserted into the center comes out clean.  Cool the cake in its pan on a wire rack for 15 minutes, then cover the cake pan with a wire rack and invert the two. Remove the pan, cover the cake with another rack, and invert the cake again to cool completely right side up. Drape the cake loosely with a kitchen towel and leave at room temperature overnight.  To make the chocolate sauce, in a medium metal bowl whisk together the confectioners’ sugar, cocoa, butter, and boiling water until smooth. Set the bowl into a pan of very hot water to keep the sauce fluid.  Spread the coconut in a shallow dish or pie plate.  Drop a piece of cake into the chocolate sauce and use two long-tined forks to turn the cake quickly in the sauce to coat all surfaces.  Lift the cake out of the sauce, letting excess sauce drip back into the bowl, and transfer the cake to the bowl of coconut.  Use your fingers to sprinkle the cake with coconut, rolling it around to coat all surfaces well. Remove the cake from the coconut and set it on a wire cooling rack. Repeat with the remaining cake.  Leave the cakes on the wire racks to dry for 1 to 2 hours before serving. Lamingtons keep well for 3 to 4 days, stored in an airtight container at room temperature