| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
lamingtons
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Ingredients
Cake:
- 120 g Unsalted Butter
- 180 g Caster Sugar
- 2 Eggs
- 240 g Self Raising Flour
- 120 ml Milk or Fresh Orange Juice
Icing:
- 480 g Icing Sugar
- 45 g Unsweetened Cocoa powder
- 15 g Unsalted Butter
- 240 ml Hot Water
- 240 g Desiccated Coconut
Ingredients
Cake:
Icing:
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Instructions
- Preheat the oven to 180°C.
- Line a 30 x 20 x 3.5 cm lamington tin.
- To make the cake, cream the butter and sugar until the sugar is dissolved.
- Add the eggs one at a time, beating after each addition.
- Gradually add the flour, alternating with the milk or orange juice.
- Mix together well, then pour the mixture evenly into the prepared tin.
- Bake for 30 minutes, or until a skewer inserted into the cake comes out clean.
- Allow the cake to cool completely.
- Cut the cake into 4 cm squares, trimming the edges if necessary.
- Mix the icing sugar and cocoa together in a bowl.
- Put the butter into the hot water to melt, and mix into the icing sugar mixture until thick and smooth.
- Drop the cake squares into the chocolate, ensuring the cake is fully covered, then remove very quickly.
- Drain the cake on a wire rack for a few seconds.
- Using a large cooking fork, roll in the coconut.
Recipe Notes
* It is a staple recipe and always a favourite.
It was known as the ‘2 4 6 8’ recipe as it has 2 eggs, 4 oz butter, 6 oz sugar and 8 oz flour (and 1⁄2 cup liquid).
**