Recipe - - - Lamingtons

by Graham Symonds


125g softened butter
1 cup caster sugar
1/2 tsp vanilla extract
3 eggs
1 3/4 cups sifted self-raising flour
1/2 cup milk
2 cups desiccated Coconut


3 1/2 cups soft icing mixture
1/4 cup cocoa powder
1 tbs softened butter
1/2 cup boiling water

Step 1

Preheat oven to 180c (160c for fan forced ovens).  Grease a 20cm x 30cm x 3cm deep lamington pan.  Line the pan with baking paper, leaving a 2cm overhang on all sides.  Beat butter, sugar and vanilla together until light and fluffy.  Add eggs, 1 at a time, beating well after each egg.  Note: mizture may curdle.

Step 2

Sift half the flour into the butter mixture.  Mix to combine.  Add half the milk. Mix to combine.  Repeat with remaining flour and milk.  Spoon batter into the prepared pan.  Smooth the top over.  Bake for 30 minutes or until a skewer inserted in the centre, comes out clean.  Stand in the pan for 10 minutes.  Turn out onto a wire rack, cover with a clean tea towel, and set aside overnight.

Step 3

Icing - Sift icing sugar and cocoa into a bowl.  Add butter and boiling water.  Mix until smooth.

Step 4

Cut cake into 15 pieces.  Place coconut in a dish.  Using a fork, dip 1 piece of cake into the icing.  Shake off the excess icing.  Toss the icing covered cake piece into the coconut.  Place on a wire rack with a sheet of baking paper underneath it.  Repeat with all remaining cake pieces.  Stand for 2 hours or until set.  Then your lamingtons are ready to serve.