Lamington Loaf

Ingredients:

For the Cake:

* 2/3 cup All Purpose Flour 

* 1cup Sweetened Shredded Coconut 

* 1 + 1/2tsp Baking Powder 

* 1/2tsp Salt 

* 6tbsp Unsalted Butter, at room temperature (softened)

* 1/2cup Granulated Sugar 

* 1/2tsp Vanilla Extract 

* 1/3cup Milk 

For the Chocolate Frosting & Coconut Garnish:

* 1 + 1/4cups Semi-sweet Chocolate

* 2tbsp Unsalted Butter

* 1/2tsp Vanilla Extract

* 1/2cup Raspberry Jam (warmed slightly)

* 2cups Sweetened Shredded Coconut 

Directions:

1. Pre-heat oven to 350degrees, and spray a 9x5 loaf pan with cooking spray and set aside. 

2. Combine the flour, baking powder, salt and coconut in a bowl, and gently whisk together, to combine. Set aside. 

3. Beat the butter and sugar together in the bowl of a stand mixer or with a handheld mixer. Beat until light and fluffy, on low-medium speed. Add in the eggs one at a time, beating in between additions, until fully mixed (beat on medium to low speed). Add in the vanilla and beat on low until combined. Scrape the sides and bottom of the bowl to ensure everything is mixed well. 

4. Turn the beater to it's lowest speed, and add in the dry ingredients alternating with the milk. Start with dry and end with dry. 

Note: Ensuring the lowest speed is set or mixed with a hand whisk or spatula manually, ensures the loaf does not dry out when baking. 

5. Transfer the mixture to the loaf pan and bake at 350degrees for 40-45 minutes. An inserted toothpick should come out clean, if baked enough. 

6. Transfer the pan on to a wire rack and leave to cool. Then transfer the loaf onto the wire rack (invert on to wire rack) and leave to cool, fully. 

7. Once cool, cut the loaf in half, horizontaly. Separate the two halves and add in the jam onto one side, spreading evenly accross. Place the two halves together on the wire rack again, to form the loaf. 

8. Place the butter and chocolate chips in a microwave safe bowl, and heat at 20 second intervals a few times, until the butter and choclate start to melt. Whisk well, adding in the vanilla. 

9. Pour the chocolate mixture over the loaf evenly and smoothly, leaving excess to drip off. 

Note: if the chocolate mixture feels too thick, brush it on rather than pouring it over. 

10. Sprinkle the shredded coconut over the wet chocolate mixture, covering the loaf completly. 

11. Leave to set, for an hour. Slice and serve. 

 On   @sugarandspiceathome  &@sugarandspiceathome