Pink lamingtons with musk cream

Combining two classic Aussie treats - musk lollies and coconut-coated lamingtons - these sweet morsels from The Australian Women's Weekly's cookbook, 'SWEET', are sure to be a massive success.
1H 30M



1.Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the edge.
2.Beat butter, caster sugar and eggs in a large bowl with an electric mixer for 6 minutes or until light and creamy. Stir in sifted flours and almond meal, in two batches. Spread mixture into pan; smooth surface.
3.Bake cake for 35 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning onto a wire rack to cool. Cut cooled cake into 32 squares.
4.Stir chocolate and milk in a small saucepan over low heat until just smooth. Transfer mixture to a large heatproof bowl; stir in sifted icing sugar until smooth. Tint pink with food colouring.
5.Place coconut in a medium bowl. Coat cake pieces in tinted icing until completely coated. Toss in coconut; place on a tray. Leave for 10 minutes to set slightly.
6.Process musk lollies in a food processor to a powder. Fold powder into cream.
7.Using a small serrated knife, cut each lamington in half horizontally. Spoon cream mixture over bases; replace tops.

If you like, try spreading the cut-sides of the lamingtons with berry or cherry jam if you like before adding cream. The cake can be made up to 1 day ahead; store in an airtight container at room temperature or freeze for up to 3 months. Iced lamingtons can be made a day ahead; fill with cream close to serving.


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