Lamingtons

Lamingtons

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Cook lamington mixture a day before they are required to prevent the cakes from crumbling when iced.

Ingredients

Quantity Ingredient
1 quantity Basic butter cake
desiccated coconut

Thin chocolate icing:

Quantity Ingredient
3 cups icing sugar
3 tablespoons cocoa
4-6 tablespoons boiling water
1/2 teaspoon butter
vanilla essence

Method

  1. Preheat the oven to 180°C. Line the base of a greased 27 cm x 18 cm lamington tin with baking paper. Spread the mixture evenly in the tin and bake for 30–35 minutes until cooked. Cool on wire rack, then cut into small oblong shapes or cubes. Dip in the chocolate icing and immediately roll in desiccated coconut. Leave on a rack to set.
  2. Thin chocolate icing: Sift the icing sugar and cocoa into a bowl. Add the boiling water, butter and a few drops of vanilla essence then stir until smooth and shiny. If the icing sets, stand the bowl in hot water.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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