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Aussie Lamingtons Recipe

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Lamington Cake

2 cups all-purpose four
2 teaspoons baking powder
1/4 teaspoons salt
1/2 cup unsalted butter, room temperature
3/4 cup extra fine granulated sugar (casting sugar if you can find it)
2 large eggs, room temperature
1 teaspoon of pure vanilla extract
1/2 cup milk

1. Preheat oven to 350. Place oven rack in middle position. Either butter or spray the bottom and sides of an 8-inch square baking dish; set aside.
2. In a small bowl sift together the flour, baking powder, and salt; put aside
3. In a large bowl beat the butter until soft with an electric beater. Add the sugar and beat until fluffy. Add the eggs one at a time beating well after adding each egg. Add the vanilla extract and mix well.
3. Using a spatula, mix in the sifted flour and milk, in at least three additions, beginning and ending with flour. Mix well but do not over mix. The batter will be doughy.
4. Spread batter into prepared cake dish and smooth with spatula
5. Bake approximately 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool in the baking dish for about 10 minutes then turn our onto a wire rack to cool
6. When cool, cute cake into 2x2 squares. This will give you about 16 lamingtons
7. Wrap each square in cling wrap and put them into the fridge for at least 2 hours. Freezing them overnight is better.

Lamington Chocolate Frosting

4 cups confections sugar
1/3 cup unsweetened cocoa powder
3 tablespoons butter
1/2 cup milk
2 cups unsweetened desiccated coconut (extra finely shredded)

1. Put a saucepan on the stove with water and bring to a simmer/light boil. While waiting for the water to boil set up your bowl of coconut.
2. In a separate bowl, sift the cocoa powder
3. In a heat proof bowl big enough to sit in the saucepan (but not touch the water), put the butter in to melt. When melted add the milk.
4. Mix the cocoa powder and confectionary sugar. Best to do in a couple batches, mixing each lot in with the spatula.
5. Stir the mixture until it is smooth and of pouring consistency. Remove from heat. You don't want it to be too thin.
6. Line a cookie sheet with parchment paper.
7. Take a few squares of the lamington cake out at a time. Put the cake square in the chocolate icing using a large spoon and coat generously in icing.
8. If the icing starts to get too think in the bowl while dipping the cakes return it to heat.
9. Sit the chocolate coated square in the bowl of coconut and using a spoon or spatula toss the coconut oer the entire square.
10. Place on lined cookie sheet and place in fridge for a few hours.

**There will likely be clumps of chocolate icing in your coconut. Pull these out as needed and top up the coconut as needed. You may need an additional couple cups of coconut.




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