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Lamingtons
Veg CD CBF Australian
65mins plus cooling and setting
Makes 24 Cold Vegetarian Cakes Baked Fayre Australia Oceania Pacifc
Ingredients
100g/4oz Butter
150g/+5oz Castor Sugar
1 teasp Vanilla Extract
2 Eggs, lightly beaten
250g/9oz Self Raising Flour
Salt
120ml/4fl.oz. Milk
For the coating
450g/1lb Icing Sugar
25g/1oz unsweetened Cocoa Powder
25g/1oz Butter, melted
120ml/4fl.oz. milk
450g/1lb Flaked Coconut
Instructions
1. Preheat the oven to 190C, 375F, gas Mark 5 and grease and flour a 20x30cm/
8x12 inch rectangular tin.
2. For the cake - in a large mixing bowl, cream together the butter, sugar and
the vanilla until light and fluffy.
3. Add the eggs a little at a time, beating well between each addition then add
the flour and salt with the milk a little at a time beating well.
4. Pour the mixture into the prepared tine and bake for 35 to 40 minutes, or
until a toothpick inserted into the cake comes out clean.
5. Allow stand for 5 minutes before turning out then transfer to a wire rack and
allow cool completely then cut into 24 squares.
6. For the coating - in a large mixing bowl, mix together the icing sugar and
cocoa powder. Set aside.
7. Heat the milk and 2 teaspoons butter in a saucepan until the butter has
melted.
8. Add the warm milk to the icing sugar mixture and mix well to create a smooth
but not too runny icing.
9. To assemble - place the coconut in a shallow container then using a fork, dip
each cake square firstly into the icing, then into the coconut turning to coat
well on all sides.
10. Repeat with all the cake squares, placing them on a wire rack to dry. The
Icing will probably drip, so place a sheet of parchment paper under the rack to
save your work surface.
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