| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 150 grams Butter
- 200 grams Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1-2 teaspoons Peppermint Extract more or less depending on taste preference
- 60 grams Plain Flour
- 45 grams Self Raising Flour
- 30 grams Cocoa Powder
- 40 grams Desiccated Coconut
Icing:
- 265 grams Icing Sugar
- 30 grams Butter
- 2-3 tablespoons Boiling Water
- 1-2 teaspoons Peppermint Extract more or less depending on taste preference
- 1-2 drops Green Food Colouring
- Coconut extra for sprinkling
Ingredients
Icing:
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Instructions
- Preheat oven to 160C (fan-forced).
- Grease and line with baking paper a 20x30cm lamington pan.
- Place butter, sugar, egg, vanilla and peppermint extract in a bowl, stir until combined.
- Sift plain flour, self-raising flour and cocoa into bowl, add ½ cup coconut.
- Stir until mixture has combined.
- Spread mixture evenly into pan.
- Bake for 25-30 minutes or until just firm.
- ICING: Sift icing sugar into bowl.
- Add butter, boiling water peppermint extract and food colouring, stir together.
- Spread warm slice with icing.
- Sprinkle remaining coconut over slice.
Recipe Notes
TIPS FOR FREEZING SLICES
- you can freeze the slices as a whole or cut into individual pieces;
- wrap the slice in plastic wrap then wrap in a layer of foil and place into an airtight container in the freezer (these 3 steps will keep your slices tasting great!);
- slices with a soft filling (or cheesecakes) don’t tend to freeze well;
- slices kept in the freezer will taste best within the first month, but can last longer.
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