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125 g - Unsalted butter, softened
125 g - Golden caster sugar-
2 - Eggs
125 g - Self-rising flour
1 tsp - Baking powder
2 tsp - Vanilla extract
200 gm - Icing sugar
50 gm - Cocoa powder
25 gm - Unsalted butter
5 tbsp- Milk
200 gm - Desiccated coconut.
How to Make Lamingtons
Preheat the oven to 180 degree Celsius/fan oven to 160 degree Celsius.
Butter and line a 15 cm square cake tin.
To make the sponge, put the butter, sugar, eggs, flour, baking powder and vanilla extract in a bowl and beat until smooth.
Turn the mixture into the prepared tin and bake for 30 mins or until a skewer comes out clean.
Transfer to a wire rack and cool completely.
To make the icing, sift the icing sugar and cocoa powder in a bowl.
Cut the butter into pieces and heat in a small saucepan with the milk until the butter melts.
Pour the liquid over the icing sugar and stir until smooth.
Add 2 to 3 tbsp water until it thickens.
Cut the cake into 16 small squares.
Dip the pieces in the icing and coat it with the desiccated coconut.
Let it dry.
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