Lamingtons
Ingredients
- 1 butter cake or slab sponge (made the day before)
- 500 grams (1 lb) packet icing sugar
- 4 level tablespoons cocoa
- 1/2 cup boiling water
- 1 tablespoon butter
- 1 teaspoon vanilla
- 2 cups desiccated coconut
Instructions
Note: This is an Australian recipe, so it's in metric measure (measure by weight instead of volume). Place the cake in the refrigerator or freezer for about 1/2 hour or so before icing. Cut into squares. Sift icing sugar and cocoa together. Make into a smooth icing with boiling water, butter and vanilla. Pierce squares of cake with a fork and dip into chocolate icing for a few seconds, then toss into the coconut. If the icing becomes a little thick, heat over hot water or add a drop or two extra hot water to the icing. Best if allowed to mature in a sealed container for several hours before serving. Lamington Butter Cake 125 g (4 oz) butter 3/4 cup castor sugar 1 teaspoon vanilla 2 eggs 2 cups self-rising flour 1/2 cup milk Line a greased Lamington tin with greaseproof paper. Cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Fold in flour and milk alternately and beat well. Spread into prepared tin. Bake in a moderate oven for 30-35 minutes. Allow to stand for a few minutes, then turn out onto a cooler (a rack?).
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