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Lamingtons
You will need.
1 1/2 cups self-raising flour
1/3 cup cornflour
185g butter, softened
1 cup castor sugar (powdered sugar)
2 teaspoons vanilla essence
3 eggs, lightly beaten
1/2 cup milk
or use any ready made "white cake mix"
ICING
4 cups icing sugar
1/3 cup cocoa powder
30g butter, melted
2/3 cup milk
3 cups desiccated coconut, approx.
Method
1. Preheat oven to moderate 180 Celsius brush a shallow 23cm square or 13"x9" cake tin with melted butter. Line base and sides with baking paper. Sift flour and cornflour into large bowl. Add butter, sugar, essence, eggs and milk.
2. Using electric beaters, beat on low speed 1 minute or until ingredients are just moistened. Beat mixture on high for 3 minutes or until mixture is free of lumps and increased in volume. Pour mixture into prepared tin; smooth surface. Bake 1 hour or until skewer comes out clean when inserted in centre of cake. Leave cake in tin for 3 minutes before turning onto a wire rack to cool.
3. Using a serrated knife trim top of cake until flat. Trim crusts from sides of cake. Cut cake into 24 squares.
4 To make icing; Sift icing sugar with cocoa. Combine with butter and milk in a medium heat proof bowl. Stan bowl over pan of simmering water, stirring until icing is smooth. Remove from heat. Place coconut on a sheet of grease-proof paper, or on a baking tray. Using forks, roll a piece of cake in the icing, allow excess to drain. Roll cake in coconut, place on wire rack. Repeat until all pieces are done.
HINT: It is easier to cut the cake if it is made the day
before. The cake will not be as crumbly while you are cutting it.
