Lamingtons
Ingredients
Cake:
125g Butter or Margarine
1/4 Cup CSR Caster Sugar
2 Eggs
2 Cups Self Raising Flour
1/2 Cup Milk
1/2 Teaspoon Vanilla
Icing:
3-4 Tablespoons Boiling Water
30g Butter
2 Tablespoons Cocoa
2 Cups CSR Soft Icing Mixture, sifted
2 Cups Desiccated Coconut
Method
Cream butter and CSR Caster Sugar until light and fluffy. Add eggs one at a time, beating well between each addition.
Sift the flour and then fold into the mixture alternately with the milk and vanilla.
Pour the mixture into a well greased 18 x 28cm lamington tin. Bake at 350oF (180oC) 30-40 mins. Turn onto a cake rack to cool.
ICING:
Make the icing by pouring the boiling water on the butter and adding the cocoa and then the sifted CSR Soft Icing Mixture. Beat well together.
When the cake is thoroughly cold cut the cake into squares, about 5cm, or rectangles. Using a long pronged fork dip each piece into the chocolate icing and then into coconut.
Leave to set on cake rack.
This recipe is courtesy of CSR Sugar
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