Lamingtons
• 170g butter, softened
• 170g caster sugar
• 1/2 tsp vanilla extract
• 3 eggs
• 170g self-raising flour, sifted
200g desiccated coconut
Icing
• 3 ½ cups icing sugar
• 1/3 cup cocoa powder
• 1 tbsp butter, softened
• 1/2 cup hot milk
Method:
• Preheat at 180 °C/ gm4 Grease and line 20cm x 30cm cake tin.
• In a bowl beat sugar, vanilla, and butter with a mixer until pale and creamy, then start adding one egg at a time, beating after each addition.
• Next, sift in the flour over the butter mixture and stir in well.
• Pour the batter into the cake tin and smooth out the top. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the centre comes out without any crumbs.
• Once baked, leave in the pan for 10 minutes, then turn over onto a wire rack to cool. Cover with a cloth and leave overnight.
•The following day, make the icing first sift icing sugar together with cocoa into a bowl, then add butter and hot milk, and stir until smooth.
• Cut the cake into 15 or 30 ( depends on how big you like your lamingtons ) equal pieces, place half the shredded coconut in a dish and pour half the icing in a different dish. This will stop the coconut and icing from getting too messy.
• Set a wire rack over the baking tray.
• With a fork, dip one cake square into the icing, shake off the excess, and roll in coconut. Place each finished square on the prepared wire rack. If icing is a little thick add a table spoon of hot water till you achieve the correct runniness.
• Once all are done, leave them to set for the next two hours before serving.
Enjoy x
Appsy Dappsy 