Australian Lamingtons

Step 1: Cake Method: Brush pan with melted butter 28cm x 18cm lamington tin (see below).

Step 2: Preheat your oven to 180 degrees

Step 3: Cream the butter and vanilla, add sugar until light and fluffy the add the eggs one at a time, beating well after each addition the remove from beaters and fold in flour alternatively with milk.

Step 4: Place the cake mix in a 28cm x 18cm lamington tin, that has been brushed previously with melted butter and based lined with baking paper and bake for 25 to 30 minutes

Step 5: Turn cake out of tin onto wire cooling tray

Step 6: Wrap in foil and store for one day

Step 7: When ready cut the cake into 21 pieces (or close as)

Step 8: Icing Method:

Step 9: Dissolve butter in boiling water

Step 10: Sift icing sugar and cocoa into a large bowl

Step 11: Stir in water and vanilla and beat until a smooth icing consistency.

Step 12: Keep warm by putting bowl over a pan of boiling water. Note: When coating the lamington's with chocolate, make sure the mixture is not too hot.... it gives a better coating if the icing is warm, and not hot.

Step 13: Assembly:

Step 14: Working quickly, using two forks dip cake in icing and then roll in coconut

Step 15: Allow to set on wire cooling trays and store in an air tight cake tin.