This recipe first appeared in Woman’s Day.
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Ingredients
Lamingtons
Raspberry icing
Cream cheese filling
To serve
Method
Lamingtons
1.Preheat oven to moderate, 180°C. Lightly grease and line a 20cm square pan.
2.In a large bowl, using an electric mixer, beat softened butter and caster sugar together until creamy. Add eggs, one at a time, beating well. Beat in vanilla extract.
3.Lightly fold sifted self-raising flour into creamed mixture, alternately with milk. Spoon mixture into pan, smoothing top. Bake for 30-35 minutes until cooked when tested.
4.Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Trim edges and cut into 9 squares.
Raspberry icing
5.In a large bowl, combine raspberry jelly crystals and boiling water. Whisk until crystals dissolve. Stir in softened butter and icing sugar, whisking until combined and smooth.
Cream cheese filling
6.In a bowl, using an electric mixer, beat softened cream cheese, icing sugar, softened butter and vanilla extract until smooth.
To serve
7.Spread shredded coconut over a shallow tray. Using a fork, dip each cake piece into raspberry icing, draining off excess. Roll in coconut to coat. Place on a wire rack to set. Split cakes and sandwich with filling and fresh raspberries.
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