Little chocolate lamingtons
14/11/2012
Serves 24
Ingredients
| 120 g | Butter, softened-plus extra for greasing the tin |
| ¾ cup | Caster sugar |
| 1 tsp | Vanilla extract |
| 2 | Eggs |
| 1¼ cups | Self raising flour |
| ¼ cup | Milk |
| 250 g | Shredded coconut |
icing
| 3 cups | Icing sugar |
| 70 g | Cocoa powder, preferably dutch |
| 40 g | Butter, softened |
| ½ tsp | Vanilla extract |
| 1 tbsp | Brandy |
Directions
- Preheat the oven to 190 degC. Grease a 23cm cake tin and line the base with baking paper. Beat the butter, sugar and vanilla together until pale.
- Add one egg, beat then repeat. Fold in the flour alternating with the milk, until smooth.
- Spoon into the tin and bake for approximately 25 minutes. Leave in the tin for 10 minutes then turn out on to a cooling rack.
- When cold wrap in plastic wrap and leave for up to 1 hour or as long as 12, to enable easier cutting.
- Combine the icing ingredients with 100ml of boiling water. Stir until smooth.
- Cut the cake into 3cm squares. Spread the coconut on a tray.
- Dip each square of cake briefly into the icing then the coconut, coating all sides. Place on the cooling rack and leave to dry.
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