Lamington Cake Pops

Step 1

Preheat oven to 180°C. Lightly grease and flour an 25cm round cake tin or a 20cm square cake tin.

Step 2

Cream the butter and sugar until it turns pale and fluffy for about 5 minutes. Mix the vanilla extract into the creamed butter and sugar. Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.

Step 3

Pour the mixture into the prepared tin and bake for 35-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Once baked, leave the cake to cool on a wire rack.

Step 4

To make the vanilla cream cheese frosting , cream the butter and cream cheese together. Gradually add the sugar, then continue to cream until light and fluffy. Mix in the vanilla. Refrigerate for 30 minutes before using.

Step 5

With your hands, crumble the cake thoroughly in a large mixing bowl. Once you have crumbled the cake as finely as possible, add the prepared frosting and mix thoroughly. Roll the mixture into balls and place on a lined baking tray. Refrigerate for 15-20 minutes or until they are firm.

Step 6

Place the chocolate in a microwave-safe bowl and heat in the microwave for 1 minute. Remove and stir and then heat for a further 20 seconds or until melted and smooth. Dip a lollipop stick into the melted chocolate and then insert into the prepared cake ball. Allow to set. Place coconut on a place. Once set, dip the entire cake pop into the chocolate until coated and then dip in coconut to coat. Allow to dry completely before serving.