Kit Kat Lamingtons
125 g butter, softened
220g castor sugar
1 tsp vanilla extract
3 large eggs, room temperature
260g cake flour
3.5 tsp baking powder
1/2 cup milk
4 cups icing sugar, sifted
1/3 cup cocoa powder
1 tbsp butter
150ml boiling water
2 cups desiccated coconut
2 cups crushed Kit Kat chocolates
Preheat oven to 180C.
Line a 20x30cm baking pan with baking paper and set aside.
Beat the softened butter, sugar, and vanilla extract until light and fluffy. Add eggs 1 at a time. Beating well after each addition.
Add the flour and half the milk, and gently fold to combine.
Pour the batter into the prepared pan and bake for 25 minutes or until a skewer inserted into the middle comes out clean.
Allow to stand for 10 minutes then place the cake onto a wire rack and allow to cool completely.
Once cool cut the cake into squares and freeze for an hour. This helps the cake hold its shape when getting dipped in the syrup.
Combine the ingredients in a large bowl and mix until smooth.
Place coconut and crushed Kit Kat in a shallow bowl. Place a piece of cake in the syrup and coat using two forks. Transfer it into the coating mixture and quickly roll to coat. Transfer to a rack. Repeat with remaining cake squares. Store in an airtight container for two days at room temperature.