Ingredients

  • 3 3/4 cup
    • flour
  • 2 1/4 cup granulated sugar
  • 2 1/4 teaspoon sodium bicarbonate
  • 2 teaspoons leaven
  • 1 teaspoon of vanilla essence
  • 185 g melted butter
  • 600 ml buttermilk

veil

  • 3 cup icing sugar
  • 1 teaspoon of vanilla essence
  • 1 tablespoon cocoa powder
  • 2 teaspoons molasses

Method

  • STEP 1 Sift the flour with the dry ingredients in a bowl.
  • STEP 2 Stir in the melted butter and buttermilk, mixing, stirring until well combined and smooth.
  • STEP 3 Pour into a large slab lining box or other pan of choice.
  • Step 4 Bake at 180 ° C for about 45-60 minutes, depending on your type of mold.
  • STEP 5 When the cake is completely cooled, cut into 4 cm x 4 cm pieces.
  • STEP 6 Wrap the cake in foil and put in the freezer for a few hours or overnight. When you are ready to ice, take out of the freezer and defrost for about 5 minutes.
  • STEP 7 Mix the icing ingredients together then add enough boiling water to make a liquid consistency.
  • STEP 8 Putting icing in a double boiler over simmering water. Keep Lamington on a fork and ladle icing over the top until covered. Hold on the bowl while dripping, then roll in coconut dried.
  • STEP 9 lamingtons dry on a cake rack with parchment paper underneath to catch the coconut.

Notes