- 125g butter, softened
- 1 cup caster sugar
- ½ teaspoon vanilla extract
- 3 eggs
- 1 ¾ cups Cummins Milling self-raising flour, sifted
- ½ cup milk
- 2 cups desiccated coconut
- 450g (3 cups) icing sugar mixture
- 1 tablespoon butter, softened
- 125ml (½ cup) hot water
- Traditional chocolate icing: ¼ cup cocoa powder
- Optional colours: Pink (8 drops red liquid food colouring) Green (
- 10 drops green food colouring)
Preheat oven to 180°C(160°C fan-forced). Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides.
Using an electric mixer, beat the butter, sugar and vanilla until light and fluffy.
Add the eggs, 1 at a time, beating well after each addition (mixture may curdle).
Sift half the flour over the butter mixture. Stir to combine.
Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spoon into the prepared pan and smooth the top.
Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
Stand in the pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.
Cut cake into 15 pieces.
Place coconut in a dish.
Make traditional icing: Sift the icing sugar and cocoa into a bowl. Add the butter and boiling water. Stir until smooth.
Make coloured icing: Sift the icing sugar into a large heatproof bowl and place over a medium saucepan of simmering water. Add the hot water and food colouring and stir with a whisk for 5 minutes or until smooth and runny.
Using a fork, dip 1 piece of cake in the icing. Shake off the excess. Add the coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set.