Lamingtons

Serves 16

Ingredients:

Unsalted Butter softened-125 gm

Golden Caster Sugar-125 gm

Eggs-2

Selfraising flour-125 gm

Baking powder-1 tsp

Vanilla extract-2 tsp

Icing:

Icing Sugar- 200 gm

Cocoa powder-50 gm

Unsalted Butter-25 gm

5 tbsp milk

Desiccated coconut-200 gm

Method:

Preheat the oven to 180 degree celsius/fan oven 160 degree celsius.Butter and line a 15 cm square cake tin.

To make the sponge, put the butter,sugar,eggs ,flour,baking powder and vanilla extract in a bowl and beat until smooth. Turn the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted comes out clean. Transfer to a wire rack and cool completely.

To make the icing, sift the icing sugar and cocoa powder in a bowl. Cut the butter into pieces and heat in a small saucepan with the milk until the butter has just melted. Pour the liquid over the icing sugar and stir until smooth,adding 2 to 3 tbsp water so the icing thickly coats the back of a spoon.

Cut the cake into 16 small squares, dip them in the icing and coat it with the desiccated coconut and leave it to dry.

Variation:

Instead of making the icing alternatively you can also dip the cake in melted plain or milk chocolate and coat it with desiccated coconut.