One particular day in one particular kitchen a fair maiden set out to make a glorious batch of Australian lamingtons. Then something happened and the fair maiden didn’t have time to fiddle with individual portions, and alas, the lamington cake was born!
2 tsp vanilla essence
¾ cup caster sugar
½ cup milk
1 ½ cups self-raising flour
Ingredients for icing
½ cup milk
1/3 cup icing powder
Packet of moist coconut flakes
With an electric mixer beat the butter and sugar until well combined. Then add the eggs one at a time, beating in between additions. Add the flour, essence and milk. Keep beating and the mixture will increase in volume and be smooth. Grease a square cake tin and pour in. Bake at 180 degrees Celcius for about 45 minutes.
Place the icing powder and milk on medium heat in a saucepan. Stir until there are no lumps. Set aside.
Once the cake has cooled down (a couple of hours later) pour the icing on top of the cake, letting it soak in as much as you can. Take it up the sides and all over. The coat generously with the moist coconut flakes. Alternatively you could use shredded coconut, but the moist are so much yummier!! I hope you enjoy this quite Aussie cake!