Classic Lamingtons

Cook time 35 minutes
Servings 12 lamingtons


180g butter, softened
¾ cup caster sugar
1 tsp vanilla
3 eggs, lightly beaten
3 cups self raising flour
¾ cup milk
4 cups pure icing sugar
1½ cups cocoa
1 cup milk, extra
4 cups desiccated coconut

Classic Lamingtons


Cream together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Fold in the flour and milk until combined. Spoon the mixture into a greased and lined 28cm x 18cm slice pan.

Bake in a moderate oven 180°C for 45 minutes or until cooked when tested. Stand 10 minutes then turn out onto a wire rack. Cool.

Sift together the icing sugar and cocoa then add the milk and stir until combined. Divide the coconut between two bowls. Trim and then cut the cake into 12 rectangles. Dip each cake in cocoa mixture, allow excess to drop off and then use two forks to toss in one bowl of coconut. Set aside on a wire rack and repeat with remaining cakes. For a clean white finish toss each cake in the second bowl of coconut. Store in airtight container until required.