Australian lamingtons
Australian Lamingtons
It is easier to cut and handle the cake if it is at least 1 day
old.
Any sponge or butter cake can be used.
Cake
6 eggs
2/3 cup castor sugar
1/3 cup corn flour
1/2 cup plain flour
1/3 cup self-rising flour
2 cups coconut - approximately
Icing
4 cups confectioners’ sugar
1/2 cup cocoa
15 grams butter or margarine, melted
2/3 cup warm water
2 cups coconut - approximately
Grease a 23cm lamington pan (square slab pan).
Beat eggs until
thick and creamy.
Gradually beat in sugar then fold in well-sifted
flours.
Spread mixture in pan.
Bake in moderate oven until done
— about 30 minutes.
Cool on a wire rack.
Cut
cake into 16 squares.
Sift confectioners’ sugar and cocoa into a
bowl.
Mix with warm water to make a smooth, runny paste.
Dip cake
into icing, until coated all over; drain, then roll in coconut.
