Quick & Easy


126 Item



1.Preheat oven to 180°C/350°F. Grease 19cm x 29cm (73/4-inch x 113/4-inch) slice pan; line with baking paper.
2.Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is pale in colour. Spread mixture evenly into pan.
3.Bake cake about 20 minutes. Stand 5 minutes; turn onto wire rack to cool. Cover with plastic wrap; stand overnight.
4.Trim top and sides from cake to make cake a 18cm x 28cm (7¼-inch x 11¼-inch) rectangle. Cut cake into 2cm (3/4-inch) squares. Freeze squares about 30 minutes before dipping in icing.
5.Make chocolate icing; sift icing sugar and cocoa into medium heatproof bowl; stir in butter and milk. Stand bowl over hot water; stir until icing is of a good coating consistency. As icing thickens, add a little hot water to bring it back to the correct consistency.
6.Place coconut in small bowl. Hold each cake on a bamboo skewer, dip into icing; hold over bowl to drain excess icing.
7.Toss cakes, one at a time, in coconut. Stand lamingtonettes on wire rack until set.

We’ve used shredded coconut in our picture, but feel free to mix and match using shredded, desiccated or flaked. If you use flaked coconut, be sure to blend or process it until it’s chopped coarsely; this helps it to stick to the icing.


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