| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
Base:
- 150 grams Butter melted & cooled
- 200 grams Brown Sugar 1 cup, firmly packed
- 1 Egg lightly beaten
- 1 teaspoon Vanilla Extract
- 60 grams Plain Flour 1/2 cup
- 45 grams Self Raising Flour 1/3 cup
- 30 grams Cocoa Powder 1/4 cup
- 40 grams Desiccated Coconut 1/2 cup
Icing:
- 200 grams Icing Sugar 1½ cups
- 30 grams Cocoa Powder ¼ cup
- 20 grams Butter finely chopped
- 2 tablespoons Boiling Water you may need to add extra water if your icing is very thick and difficult to spread
- 2 tablespoons Desiccated Coconut extra for sprinkling
Ingredients Base:
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 and vanilla in a bowl, stir until combined.
- Sift 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 and cocoa into bowl.
- Add butter and boiling water, 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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