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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These are as Aussie as it gets, and are my sister's favourite cake treat! Ingredients:
125 g butter |
2/3 cup sugar |
2 eggs |
2 cups self-rising flour |
1/2 teaspoon salt |
1/3 cup milk |
1/2 teaspoon vanilla extract |
30 g butter |
1/2 cup boiling water |
3 cups icing sugar |
1/3 cup cocoa |
1/2 teaspoon vanilla extract |
2 cups desiccated coconut |
Directions:
1. CAKE MIX METHOD:.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift flour and salt.
5. Add alternately with milk to mixture.
6. add vanilla.
7. Blend well, but do not over beat.
8. Add a little more milk if necessary, to form a soft dropping consistency.
9. Spread evenly into a lamington tray (deep-ish slice tin).
10. Bake at 180C for 25-35 minutes, or until cooked.
11. Turn out and cool on cake rack.
12. Cut into 30 squares.
13. Dip each square into chocolate icing and roll in coconut.
14. CHOCOLATE ICING METHOD:.
15. Melt butter in 1/4 cup boiling water.
16. Sift icing sugar with cocoa.
17. Add liquid, mixing well.
18. Add vanilla essence.
19. The icing must be thin so that squares of cake can be readily coated.
20. Add sufficient boiling water to form this consistency.
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