Little Lamingtons
photo by Chickee
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
45
ingredients
-
Cake
- 125 g soft butter, chopped
- 165 g caster sugar
- 1⁄2 teaspoon vanilla extract
- 2 eggs
- 185 g plain flour
- 2 1⁄2 teaspoons baking powder
- 1⁄4 cup milk
-
Icing
- 40 g soft butter
- 500 g icing sugar, sifted
- 1⁄2 teaspoon vanilla extract
- 50 g Dutch-processed cocoa powder
- 20 ml cognac
- 140 ml boiling water
-
Roll in
- 250 g desiccated coconut
directions
- Preheat oven to 190°C.
- Using an electric mixer, beat butter, sugar and vanilla until light and creamy.
- Add eggs one at a time, beating well after each. Stir in combined sifted flour and baking powder alternating with milk and stir until smooth.
- Spoon mixture into a greased and lined square 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer.
- Stand in tin for 10 minutes before turning out on a wire rack to cool. Wrap in plastic wrap and store for 1 day.
- For the icing.
- Combine all ingredients with 140mL boiling water and mix until smooth.
- Cut cake into approximately 3cm squares and dip each one into icing, then into coconut.
- Place lamingtons on a wire rack for 1-2 hours or until dry.
- Makes about 45.
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!