Category: Dessert, Other Holidays
Yields:
16 Servings
Difficulty: Medium
Prep Time: 45 Mins
Cook Time:
30 Mins
Total Time:
1 Hr 15 Mins
Australia Day is just around the corner. What better way to celebrate than with a couple of delicious lamingtons and a icy beer.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
Adjust Servings
-
Sponge
- Icing
- Extra
Instructions
- Preheat your oven to 180 (160 fan-forced). Grease a 20cm x 30cm square baking dish or cake pan .
-
In a large mixing bowl beat the margarine, sugar and vanilla.
- Add the eggs in (one at a time) and keep mixing
-
In a separate bowl sift the flour. When that is done sift the flour over the butter mix. Add in the milk. Keep mixing until the mixture is smooth and well combined.
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Transfer the mixture into the prepared pan and smooth the top. Cook for around 30 minutes. Insert a skewer into the center, if it comes out clean then it is fully baked. Leave in the pan for 10 to 15 minutes. Turn out onto a wire rack to cool.
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Now that the cake is cooling, we can move onto the icing and coconut. Put the coconut into a large bowl. Move to the side.
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To make the icing sift the icing sugar into a bowl. Add the coco, margarine and boiling water in a separate bowl.
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Mix until smooth.
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When the cake has cooled cute it into even squares. You may wish to trim off some of the edges to make the squares more even and uniform.
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Pick up a piece of cake and dip it into the icing. Turn the cake to coat it evenly. When it has a even coating pick it up out of the icing and let it trip off the excess.
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Place the cake into the coconut and turn to coat the entire cake.
- Place onto a baking tray. Repeat this process with the remaining cake squares. Stand for a hour or two until set.
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Serve and enjoy.
