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Lamingtons 2


CAKE
1 cup butter
1 cup castor sugar
4 eggs(beaten)
2 cups self raising flour

ICING
2 cups icing sugar
2tbsp cocoa
1tbsp boiling water
1tbsp vanilla essence
1 1/2 cups dessicated coconut

Preheat oven to 180c (350f), grease a lamington tin (13 inch x 9 inch x 2 inch) pan. Cream butter and sugar, gradually add eggs and mix well. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition. Place batter in pan, and bake for 1-1 1/4 hours, decreasing temperature to 160c (325f) during cooking, place on a cake cooler rack to cool.

Icing
Sift icing sugar into a bowl. Add boiling water and vanilla, to cocoa and stir into icing sugar, beat well. Cut cooled cake, into 24 blocks, ice on all sides (this is best done using a pair of tongs, and just dipping cake into icing mixture) then roll the iced cake in the coconut, and allow to dry on a rack.




STACKS, The Art of Vertical Food

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