LAMINGTON CAKE WITH MILO ICING
INGREDIENTS
• 225g butter, room temperature
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 1 tsp baking powder
FILLING
• 200ml thickened cream
• 200g strawberry jam
MILO ICING
• 2 tbsp Milo
• 2 tbsp cocoa powder
• 2 tbsp boiling water
• ¼ cup coconut *to decorate
METHOD
1 Preheat the oven to 180C and grease 2 x deep, 20cm round cake tins.
2 Beat butter and sugar together with an electric mixer until pale. Add the eggs one at a time, beating well after each addition. Add in the flour and baking powder and beat until just combined.
3 Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown. Cool on a wire rack before assembling.
4. To make the icing: Put all the dry ingredients into a small bowl and stir together. Add in the boiling water a little bit at a time, stirring well, until the mixture becomes a spreadable consistency. Set aside to cool while you start the assembly.
5 Whip the thickened cream until light and fluffy using electric beaters.
6 Using a serrated knife, carefully slice each cake horizontally so
SERVES 8. PREP 30 MINS. COOK 20 MINS
you have 4 cakes. Place the first layer of cake on your cake stand and spread 2 tablespoons of jam evenly across the top, followed by 2 tablespoons of whipped cream. Put the next layer of cake on, and continue spreading the jam and cream between each layers.
7 When the top layer has been placed, spread the cooled Milo icing over the top of the cake (it may drip over the sides, don’t worry) and finish with a sprinkle of coconut.