Lamingtons
Posted on 31/12/1969

INGREDIENTS

1 1/2 Vitarium Gluten Free Self-Raising Flour
1/3 c Cornflour
1 tsp Baking Powder
1 tsp CMC (carboxy methyl cellulose) optional
185 g unsalted butter (softened)
1 c caster sugar
2 tsp vanilla essence
3 eggs, lightly beaten
1/2 c milk
ICING:
2 cups Icing Sugar
1/4 c Cocoa Powder
15g unsalted butter (melted)
1/3 c Milk
2 c desiccated coconut
Note: CMC is available from most good specialty cake shops

STEP ONE

Preheat oven to 180C. Lightly grease a shallow 23cm (9inch) square cake tin and line the base and sides with baking paper.

STEP TWO

Sift the flour, cornflour, baking powder and CMC into a large bowl. Add the butter, sugar, vanilla essence, eggs and milk. Using electric beaters, beat on low speed for 1 minute, or until the ingredients are just moistened. Increase the speed to high and beat for 3 minutes, or until free of lumps and increased in volume.

STEP THREE

Pour mixture into the tin and smooth the surface. Bake of 50-55 minutes, or until a skewer comes out clean when inserted into the centre. Leave in tin for 3 mins before turning out onto wire rack to cool.

STEP FOUR

Using a serrated knife, trim the top of the cake until flat. Trim the crusts from the sides and then cut the cake into 16 squares.

STEP FIVE

For the icing, sift the icing sugar and cocoa into a heatproof bowl and add the butter and milk. Stand the bowl over a saucepan of simmering water, stirring, until the icing is smooth and glossy, then remove from the heat.

STEP SIX

Place 1 cup of the coconut on the sheet of baking paper. Using two forks, roll a piece of cake in chocolate icing, the hold the cake over the bowl and allow excess to drain off. Roll the cake in coconut, then pace on wire rack. Repeat with remaining cakes, adding extra coconut as needed.