Wednesday, November 13, 2013



125gm butter, softened
1 cup caster sugar
1/2 tsp vanilla extract
3 eggs
1 3/4 cups self-rasing flour, sifted
1/2 cup milk
2 cups desiccated coconut


3 1/2 cups icing sugar mixture
1/4 cup cocoa powder
1 tbsp butter,softened
1/2 cup boiling water


1. Preheat oven to 180C fan-forced. Greased a 20cm x 30cm lamington pan. Line with baking paper, leaving a 2 cm overhang on all sides. Using an electrical mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beat well after each addition (mixture may curdle).

2. Sift half the flour over butter mixture.Stir to combined. Add half the milk.Stir to combined. Repeat with remaining flour and milk. Spooned into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto wire rack.Cover with clean tea towel. Set aside, overnight.

3. Make icing : Sift icing sugar and cocoa powder in a bowl. Add butter and boiling water. Stir until smooth.

4. Cut Cake into a pieces.

5.  Place coconut in a dish.Using a fork, dip one piece of cake in icing, shake of excess. Toss in coconut. Place on a wire rack over baking tray. Repeat with other remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

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