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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 45 |
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Lynne Mullins Sydney Morning Herald January 25, 2005 Ingredients:
125 g soft butter, chopped |
165 g caster sugar |
1/2 teaspoon vanilla extract |
2 eggs |
185 g plain flour |
2 1/2 teaspoons baking powder |
1/4 cup milk |
40 g soft butter |
500 g icing sugar, sifted |
1/2 teaspoon vanilla extract |
50 g dutch-processed cocoa powder |
20 ml cognac |
140 ml boiling water |
250 g desiccated coconut |
Directions:
1. Preheat oven to 190°C.
2. Using an electric mixer, beat butter, sugar and vanilla until light and creamy.
3. Add eggs one at a time, beating well after each. Stir in combined sifted flour and baking powder alternating with milk and stir until smooth.
4. Spoon mixture into a greased and lined square 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer.
5. Stand in tin for 10 minutes before turning out on a wire rack to cool. Wrap in plastic wrap and store for 1 day.
6. For the icing.
7. Combine all ingredients with 140mL boiling water and mix until smooth.
8. Cut cake into approximately 3cm squares and dip each one into icing, then into coconut.
9. Place lamingtons on a wire rack for 1-2 hours or until dry.
10. Makes about 45.
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