Donna Hay: Recipe for an Aussie clas­sic ev­ery­one will love


Sunday Tasmanian - Tassie Living - - TASSIE LIVING - with Donna Hay

Light and fluffy lamingtons with a del­i­cate choco­late fill­ing are the per­fect sweet treat.

125g un­salted but­ter, chopped

and soft­ened 1¼ cups (275g) caster sugar 2 tea­spoons vanilla ex­tract 2 eggs 1 tea­spoon bak­ing pow­der ½ cup (40g) des­ic­cated co­conut ¾ cup (180ml) but­ter­milk 2 ta­ble­spoons sin­gle cream 4 cups (300g) shred­ded co­conut


3 cups (480g) ic­ing sugar, sifted ¾ cup (75g) co­coa pow­der 1 cup (250ml) boil­ing wa­ter 75g un­salted but­ter, melted

STEP 1 Pre­heat oven to 180°C. Place the but­ter, sugar and vanilla in the bowl of an elec­tric mixer and beat for 8 min­utes. Add the eggs, one at a time, beat­ing well af­ter each ad­di­tion. Add the flour, bak­ing pow­der and des­ic­cated co­conut. Add the but­ter­milk and mix to com­bine. Spoon into a greased 20cm x 30cm tin lined with bak­ing pa­per. Bake for 25–30 min­utes. Leave to cool in the tin for 10 min­utes then trans­fer to a wire rack to cool com­pletely.

STEP 2 Place the choco­late and cream in a saucepan over low heat and stir un­til melted. Set aside for 5 min­utes to firm. Cut the sponge in half and top one half with the choco­late mix­ture.

STEP 3 Sand­wich with the re­main­ing sponge and cut into 12 squares. For the ic­ing, place the ic­ing sugar, co­coa, wa­ter and but­ter in a bowl and whisk. Place the shred­ded co­conut on a tray. Us­ing a fork, dip the lamingtons in the ic­ing and roll in the co­conut.

STEP 4 Place on a wire rack to set. Serve. Makes 12.

``light and fluffy the per­fect sweet treat´´

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