Little Lamingtons
Ready In: 45 mins
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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