Lime & Coconut Lamingtons

Edit

Recipe's preparation

Lamingtons

1. Preheat oven to 180 degrees. Line 2 large baking trays, I use a 25cm x 30cm tin.

 

2. Mill sugar into icing sugar 10 secs/ speed 9

 

3. Add butter and cream 10 secs/ speed 5

 

4. Add all other ingredients and mix 30 secs/ speed 4, scrape down the sides with spatula then mix another 30 secs/ speed 4.

 

5.Pour half of the mixture into a bowl iand add 2 - 3 drops of lime essence and green food colouring. Into the remaining batter in the jug add the coconut essence and the yellow food colouring

6. Pour into pre prepared tins and bake until cakes spring bake when lightly pressed, about 30 minutes.

 

7. Let cakes sit for 5 minutes before placing on cooling rack. Once cool cut into your preferred portion sizes. I do 6 x 4 to get the 24 pieces.

 

7. Place in freezer for half an hour or until ready to ice. I quite often have lamington pieces ready to be iced in my freezer.

 

Icing

1. Mill sugar into icing sugar 10 secs/ speed 9 and set aside.

 

2. Heat butter and milk in TM bowl for 2 mins/ 80 degrees/ speed 2.

 

3. Add sugar and cocoa, mix 20 secs/ speed 4

 

4. Okay here is the messy part!

 

I try to have a production line going as the children always want to help in this part. We set up the lamingtons on a tray with the icing in  a flat bowl then the coconut in another flat bowl and a plate at the end or container depending on if we are about to eat or store lamingtons.

Using two fingers and a spoon hold the lamington above the icing and scoop icing onto the lamington while rotating the cake. Once the lamington is coated place carefully into the bowl of coconut for a clean dry hand to coat the lamington. Transfer on plate or container.

 

ENJOY