Lamingtons (28.06.07)

Cakes and Biscuits

Ingredients:

250g butter

2 cups sugar

4 eggs

1 tsp vanilla essence

3 cups flour

3 tsp baking powder

1 cup milk

Pinch of salt

Method:

Beat butter and sugar. Add eggs one at a time- beating well after each addition. Alternate dry ingredients with milk. Pour batter in well greased 2x23cm square pans or 25cm x 35cm one long rectangular tray. Or pour batter into cup cake / muffin pans. Bake at 180° for 30 or 35 mins. Cool and turn out onto cooling rack and cut into neat squares. Dip in icing and coat with coconut.

Icing:

63.5g butter

6 cups icing sugar

2/3 cups boiling water

4 Tbsp cocoa

1 ½ cups coconut for coating

Dip cup cakes into warm syrup and coat with desiccated coconut. Plain, roasted or coloured

Cakes may be cut into long rectangular pieces or baked in muffin pans and then dipped in syrup and coated with cocnut.Put all ingredients together in a saucepan and cook over medium heat until icing is smooth and thin.

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