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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Recipe from a very old Australian Women's Weekly cookbook- cakes and slices'.. They suggest that day old cake or partially frozen cake is easier to manage when dipping the cake into the icing. I've made these successfully with fresh cake though. Keeping time listed as 2-3 days. After completed, you can cut the lamingtons in half add a layer of whipped cream and sandwich the halves back together. Lamingtons can be indivually wrapped in plastic clingfilm and frozen- grab one to go to add to your lunchbox. Ingredients:
6 eggs |
3/4 cup caster sugar |
1 cup self-raising flour |
1/3 cup cornflour |
1/3 cup hot water |
15 g butter, melted |
3 cups desiccated coconut (250 grams) |
4 cups icing sugar (500 grams) |
1/3 cup cocoa |
15 g butter, melted |
1/2 cup milk |
Directions:
1. Grease a 23cm square slab pan and preheat oven to 190°C or 380°F.
2. Beat eggs in a medium bowl with an electric mixer until thick and creamy.
3. Gradually add the suger, beat until the sugar is dissolved between each addition.
4. Transfer the mixture to a large bowl, fold in sifted flours, then combined water and butter.
5. Pour into the prepared pan and bake in the oven for about 35 minutes, or until done.
6. Stand 5 minutes in the tin before turning onto a wire rack to cook.
7. Trim crusts from the cake and cut into 25 squares.
8. Dip each piece fully in the icing, toss in coconut (use a very large bowl for this as it can be very messy).
9. Stand on a wire rack to set.
10. To make the chocolate icing: Sift the icing sugar and cocoa into a heatproof bowl, stir in melted butter and milk, stir over hot water until the icing is smooth.
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