- 2 cups plain flour
- 4 teaspoons baking powder
- pinch of salt
- 125g butter
- 3/4 cup white sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 1/2 cup milk
- 4 cups icing sugar
- 1/3 cup unsweetened cocoa
- 2 tablespoons butter
- 1/2 cup milk
- 500g desiccated coconut for rolling
Preparation:45min › Cook:40min › Ready in:1hour25min
- Preheat oven to 190 degrees C.
- Cake: Grease and flour a 20x30cm rectangular cake tin or lamington tray. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter, sugar and vanilla essence until light and fluffy.
- Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk and beat well.
- Pour the mixture into the cake tin or lamington tray and bake in preheated oven for 30 to 40 minutes or until a fine skewer inserted into the cake comes out clean.
- Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before icing.
- Icing: In a large bowl, combine icing sugar and cocoa. In a saucepan, heat milk and butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid icing that is not too runny.
- Procedure: Place coconut in a shallow container.
- Cut the cake into 24 squares. Using a fork, dip each square completely into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The icing will drip, so place a sheet of baking paper under the rack to catch the drips.
Altered ingredient amounts. After investigation, we found that 1/2 a cup of milk was missing from this ingredients list. It has been added - 15 Apr 2010
I was the best ever tasting lamintons I had ever had but it was a bit hard - 11 Jul 2012
This worked out fine for me cos I got to add the extra milk and plus I added a pinch of bi-carb for good measure. - 16 Apr 2010