Prep 10 mins
Cook 20 mins
This recipe is easy to make and is very budget friendly. Its great for lunchboxes and makes a great after school snack. The recipe can be easily doubled or halved depending on how much you wish to make and can also be frozen.
- 473.18 ml plain flour
- 473.18 ml desiccated coconut
- 236.59 ml sugar
- 22.18 ml cocoa powder
- 370 g butter, melted
- 4.92 ml vanilla
- 473.18 ml icing sugar
- 29.58 ml cocoa powder
- 60 g butter, melted
- 44.37 ml hot water
- Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
- Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
- Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
- To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
- place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
- To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
- Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
- To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
- This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.
This is lovely (very rich and decadent due to all that butter) I love that it has no eggs (I have an egg allergy) I made as written and it turned out perfectly, I am going to try again and see if it will still hold up with a little less butter though. I agree this is great for lunch boxes, cheap and the kids love it. Did I mention the DH was caught eating more than the kids?? Thanks for posting!