Unleash your inner baker with this delicious treat.
Preheat oven to 180ºC. Line a Baker’s Secret Lamington Pan with baking paper, allowing room for overhang.
Place the butter, sugar and vanilla in a bowl and beat with electric hand held beaters until pale and creamy. Add eggs one at a time, beating well between additions.
Divide the mixture between two separate mixing bowls. Sift half the flour into one bowl, and sift the remaining flour and cocoa into the other.
Gently fold dry ingredients in both bowls using a large spoon, alternating with the milk (1/3 cup milk in each bowl).
Dollop the vanilla and chocolate mixtures randomly into the baking pan then swirl with a knife to create a marble effect.
Bake for 35 minutes or until cooked when tested with a skewer. Cool completely.
To make the icing, sift the cocoa and sugar into a large bowl. Stir in the butter and boiling water until smooth. Cool.
Cut the cake into squares.
Place the coconut on a large plate. Using two forks to skewer each end, dip the cake into the chocolate mixture, then into the coconut, dusting off any excess. Place on a wire rack and allow to set completely before serving.
For best results, leave the cake overnight after cooking so it is a little stale. This makes dipping easier.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe provided by Baker's Secret
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