Lamingtons
Ready In: 55 mins
Serves: 15
Ingredients
Sponge
- 125 g butter
- 2⁄3 cup sugar
- 2 cups self raising flour
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄3 cup milk (approx)
- 1⁄2 teaspoon vanilla
Icing
- 1⁄2 cup icing sugar
- 1⁄2-2 tablespoon cocoa
- boiling water
- vanilla
- coconut
Directions
- Grease lamington tin.
- Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
- Sift flour and salt, add alternately with milk to mixture.
- Add vanilla.
- Blend well, but do not over beat.
- Add a little more milk if necessary to form a softy dropping consistency.
- Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
- Turn out and cool on a wire rack.
- To make icing sift icing sugar in a bowl.
- Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
- When cake is cold cut into square of uniform size.
- Dip each cake in icing then roll in coconut.
- Set aside to become firm.
- Repeat for remaining squares.
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