Better Homes and Gardens (Australia) - - Delicious Baking -

Prepa­ra­tion time 30 mins plus 6 hours cool­ing and 1 hour stand­ing Cook­ing time 30 mins

Makes 15

Melted but­ter, to grease, plus ex­tra 200g un­salted but­ter, chopped, soft­ened 1 cup caster sugar

1 tsp vanilla ex­tract

3 free-range eggs, lightly beaten 2 cups self-rais­ing flour, sifted 125ml milk

2 cups des­ic­cated co­conut


3 cups ic­ing sugar mix­ture ¼ cup co­coa pow­der 160ml boil­ing water 25g but­ter, melted

STEP 1 Pre­heat oven to 160°C fan­forced (180°C con­ven­tional). Grease a 3cm-deep, 20 x 30cm lam­ing­ton tin with but­ter. Line base and sides with bak­ing pa­per, with pa­per ex­tend­ing 2cm above tin edge.

STEP 2 Put ex­tra chopped but­ter in a large bowl and add sugar and vanilla.

STEP 3 Beat with elec­tric hand beat­ers un­til light and fluffy.

STEP 4 Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion.

STEP 5 Sift half the flour over but­ter mix­ture. Stir un­til al­most com­bined. Add half the milk. Stir to com­bine.

STEP 6 Re­peat Step 5 with re­main­ing flour and milk.

STEP 7 Spoon into pre­pared pan and smooth sur­face. Bake for 30 min­utes or un­til a skewer in­serted into cen­tre comes out clean. Set aside in tin for 10 min­utes, then re­move from tin and cool com­pletely on a wire rack. Cover with a clean, dry tea towel. Set aside for 6 hours or overnight to cool and slightly dry out.

STEP 8 On the day of serv­ing, make choco­late ic­ing. Sift ic­ing sugar and co­coa into a large bowl. Add boil­ing water and but­ter and stir un­til smooth.

STEP 9 Cut cake into 15 pieces.

STEP 10 Put a wire rack over a tray lined with bak­ing pa­per. Put co­conut in a wide bowl. Us­ing a fork, dip 1 piece of cake into choco­late ic­ing, care­fully turn­ing to coat com­pletely. Gen­tly tap off ex­cess.

STEP 11 Trans­fer to co­conut and gen­tly toss to coat.

STEP 12 Trans­fer to pre­pared wire rack. Re­peat with re­main­ing cake pieces, ic­ing and co­conut. Set aside for 1 hour or un­til ic­ing has set. Serve.

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