Ingredients
125 g Butter, softened
1 Cup Caster Sugar (I only had regular)
1/2 tsp Vanilla Extract
3 Eggs (Don’t do what I did and leave them out!)
1 3/4 Cups Self-Raising Flour, sifted
1/2 Cup Milk
2 Cups Desiccated Coconut
Icing:
3 1/2 Cups Icing Sugar Mixture
1/4 Cup Cocoa Powder
1 Tbl Butter, softened
1/2 Cup Boiling Water
Directions:
Preheat your oven to 180°C/160°C fan-forced.
Grease a 3cm-deep, 20cm x 30cm (base) lamington pan, or if you’re like me and you don’t have one, just use a regular slice tin. It worked fine.
Line with baking paper, leaving a 2cm overhang on all sides.
Using an electric mixer if you have one, beat the butter, sugar and vanilla until light and fluffy.
Now, this is the important part: Add The Eggs, 1 at a time, beating well after each addition (mixture may curdle). Don’t do what I did and forget about them until you find yourself with dough instead of cake batter.
Sift half the flour over the butter mixture and stir to combine.
Add half the milk. Stir to combine.
Repeat this process with the remaining flour and milk.
Spoon your batter into the prepared pan and smooth the top.
Bake for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Stand in the pan for 10 minutes.
Turn out onto a wire rack.
Cover with a clean tea towel.
Set aside overnight. I really recommend this step, it’s too hard to dip fresh cake in icing.
To make the Icing:
Sift the icing sugar and cocoa into a bowl.
Add the softened butter and boiling water and stir until smooth.
Cut the cake into 12 or 15 pieces (12 for the slice tin, 15 for the lamington pan).
Place the coconut in a deep dish.
Using a fork, dip 1 piece of cake into the icing spooning some over the top if you need to, then allow the excess to drip off a little. Remember to work fast here so that your icing doesn’t start to set.
Quickly place the iced lamington into the coconut and gently toss to coat.
Place on a wire rack over a baking tray. In my case I just used my grill tray.
Repeat this process with the remaining pieces of cake.
Stand for 2 hours or until set, resisting the urge to place them in the fridge to speed up the setting process.
Now put the kettle on, invite some friends over and show off your hard work over a cuppa.
Original Source: http://www.taste.com.au/recipes/24553/lamingtons