Celeb Best Blog

Ingredients
125gm. softened butter, chopped
165gm. (3/4 cup) caster sugar
1/2 teaspoon vanilla extract
2 eggs
185gm. (1 1/4 cups) plain flour
2 1/2 tsp baking powder
1/4 cup milk
250gm. (1 3/4 cups) shredded coconut

For the icing
40gm. soft butter
500gm. (3 1/4 cups) icing sugar, sifted
1/2 teaspoon vanilla extract
50gm. Dutch cocoa
20mls. Cognac
140mls. boiling water

Method
Preheat oven to 190C.
Using an electric mixer, beat butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after each. Stir in combined sifted flour and baking powder alternating with milk and stir until smooth. Spoon mixture into a greased and lined square 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer. Stand in tin for 10 minutes before turning out on a wire rack to cool. Wrap in plastic wrap and store for 1 day.

For the icing
Combine all ingredients with 140mls. boiling water and mix until smooth.
Cut cake into teeny-tiny 3cm. squares and dip each one into the icing using a wooden skewer, then roll in the coconut.
Place lamingtons on a wire rack for 1-2 hours or until dry. Then pop them into small confectionary papers.
Made cute & tiny they are sublime as after-dinner treats. Stored in an airtight container at room temperature they are OK for a couple of days, but honestly, why would you want to! Makes about 40.