Mini mocha lamingtons

MAKES 48

125 g (4½ oz/½ cup) unsalted butter, chopped, softened

230 g (8¼ oz/1 cup) caster (superfine) sugar

½ teaspoon natural vanilla extract

2 eggs

250 g (9 oz/2 cups) self-raising flour

250 ml (9 fl oz/1 cup) milk

2 teaspoons instant coffee powder, dissolved in 2 teaspoons boiling water

ICING

375 g (13 oz/3 cups) icing (confectioners’) sugar

60 g (2¼ oz/½ cup) unsweetened cocoa powder

20 g (¾ oz) unsalted butter, softened

2 teaspoons instant coffee powder

150 ml (5 fl oz) boiling water

75 g (2½ oz/1¼ cups) shredded coconut

90 g (3¼ oz/1 cup) desiccated coconut

1  Preheat the oven to 180°C (350°F/Gas 4). Lightly grease the base and sides of a 23 cm (9 inch) square baking tin and line the base with baking paper, extending the paper over two opposite sides for easy removal later.

2  Cream the butter, sugar and vanilla in a bowl using electric beaters until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour into a bowl, then stir the flour into the butter mixture alternately with the milk until combined and smooth. Spoon half the mixture into the prepared tin and spread evenly over the base. Add the coffee to the remaining mixture and stir until well combined. Carefully spread the coffee mixture over the mixture in the tin. Bake for 30–35 minutes, or until a skewer inserted in the centre of the cake comes out clean. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Cut into squares.

3  To make the icing, sift the sugar and cocoa into a large shallow bowl. Add the butter and coffee and gradually whisk in the water until smooth. Place the shredded and desiccated coconut in a large shallow bowl and toss to combine.

4  Using two spoons to hold the cake squares, dip each square in the icing to cover, allowing the excess to drip off. (Add a little boiling water to the icing if it starts to thicken.) Roll each square in the coconut to cover. Repeat with remaining squares.