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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 20 |
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These very Australian oh so light chocolate cakes are to die for!!! Have one and you’ll want more … They are perfect with hot or cold drinks or for a snack! Actually they are delightful anytime! Like NOW... Ingredients:
170g/3/4 cup sugar |
60g/2 oz butter |
1 tsp vanilla essence |
2 eggs, well beaten |
1/4 cup milk |
220g/1 cup self-raising flour, sifted |
1/4 cup hot water |
1 cup icing sugar |
1 tsp cocoa |
2 cups flaked coconut |
Directions:
1. Cream sugar and butter together. Stir in vanilla to blend. Add eggs and milk alternatively with the sifted flour.
2. Pour the mixture into a lamington baking tray. (Cake will be about 5cm high.) Bake in a moderate 375F oven (185C) for about 30-40 minutes.
3. Icing: Mix hot water with icing sugar and cocoa. Place coconut into a shallow tray.
4. When the cake is quite cold, cut into 5cm squares. Dip into the chocolate icing then roll each cube in the desiccated (flaked) coconut until well coated.
5. Allow to set for a few hours before serving.
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