Lamingtons
- Reviews 1
Ready In: 55 mins
Yields: 30 lamingtons
Ingredients
- 125 g butter
- 2⁄3 cup sugar
- 2 eggs
- 2 cups self-rising flour
- 1⁄2 teaspoon salt
- 1⁄3 cup milk
- 1⁄2 teaspoon vanilla extract
Chocolate Icing
- 30 g butter
- 1⁄2 cup boiling water
- 3 cups icing sugar
- 1⁄3 cup cocoa
- 1⁄2 teaspoon vanilla extract
- 2 cups desiccated coconut
Directions
- CAKE MIX METHOD:.
- 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 soft dropping consistency.
- Spread evenly into a lamington tray (deep-ish slice tin).
- Bake at 180C for 25-35 minutes, or until cooked.
- Turn out and cool on cake rack.
- Cut into 30 squares.
- Dip each square into chocolate icing and roll in coconut.
- CHOCOLATE ICING METHOD:.
- Melt butter in 1/4 cup boiling water.
- Sift icing sugar with cocoa.
- Add liquid, mixing well.
- Add vanilla essence.
- The icing must be thin so that squares of cake can be readily coated.
- Add sufficient boiling water to form this consistency.
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