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Lamingtons

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Ingredients
  Unsalted butter 4 Ounce, softened (125 Grams)
  Caster sugar 4 Ounce (125 Grams)
  Eggs 2 , lightly beaten
  Self-raising flour 8 Ounce, sifted (250 Grams)
  Salt 1 Pinch
  Milk 4 Tablespoon
  Vanilla extract 1 Teaspoon
  Icing sugar 13 Ounce (400 Grams)
  Cocoa powder 3 1⁄2 Ounce (100 Grams)
  Boiling water 6 Fluid Ounce (175 Milliliter)
  Desiccated coconut 7 Ounce (200 Grams)
Directions

1. Put all the cake ingredients in a food processor and process until smooth. Oil and base-line a 18 x 25 cm (7 x 10 inch) cake tin and transfer the mixture to the prepared tin. Smooth the surface with a palette knife and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25-30 minutes until risen and firm to the touch. Leave to cool in the tin for 5 minutes and then turn out on to a wire rack to cool. Leave out overnight.
2. Make the icing. Sift the icing sugar and cocoa powder into a bowl, make a well in the centre and beat in the boiling water to make a smooth icing with a pouring consistency.
3. Cut the cooled cake into 24 squares. Use 2 forks to dip each cake into the icing and then immediately coat with the coconut. Leave to set on baking paper.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Coconut
Interest: 
Healthy
Cook Time: 
25 Minutes

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