Name: Chocolate lamingtons
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: Icing; 4 cup icing sugar; 1/2 cup cocoa powder; 2/3 cup milk; 20 gram butter, melted; 125 gram butter, chopped, at room temperature; 3/4 cup caster sugar; 2 eggs; 1 teaspoon vanilla extract; 1 3/4 cup self-raising flour; 1/4 cup cocoa powder; 1/2 cup milk; 2 cup desiccated coconut

Ingredients

Icing

4 cup icing sugar

1/2 cup cocoa powder

2/3 cup milk

20 gram butter, melted

125 gram butter, chopped, at room temperature

3/4 cup caster sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cup self-raising flour

1/4 cup cocoa powder

1/2 cup milk

2 cup desiccated coconut

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly grease and line an 18cm x 28cm lamington pan with baking paper.

2.Using an electric beater, beat butter and sugar in a large bowl until pale and creamy.

3.Add eggs, one at a time, beating well after each addition, scraping down sides of bowl. Beat in vanilla.

4.Sift flour and cocoa together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour mixture.

5.Spoon mixture into prepared pan, smoothing top. Bake for 40-45 minutes, until cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely. Trim edges and cut into 5cm squares.

6.ICING: Sift icing sugar and cocoa into a large heat-proof bowl. Stir in milk and butter. Place bowl over a saucepan of gently simmering water. Heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).

7.Spread coconut over a shallow tray. Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.

Cake is best made the day before and left out overnight. The homemade cake can be replaced with a ready-made chocolate Madeira cake.
Note

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Ingredients

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