Lamingtons Recipe

• 150 g Self-Raising Flour (Maida)
• 35 g Cornflour
• 25 g Butter
• 80 ml Boiling Water
• 150 g Caster Sugar
• 4 Eggs
  
  For Icing:
• 375 g Icing Sugar
• 30 g unsweetened Cocoa Powder
• 90 ml Milk
• 50 ml Boiling Water
• 20 g Butter
  
  To Coat:
• 270 g Coconut (desiccated)

• Preheat the oven to 350 degrees F.
• Butter a (8X9-inch) cake tin and line it with a baking paper. Set aside.
• Shift together the self-raising flour and cornflour 2-3 times making sure that there are no lumps. Set aside.
• Dissolve 25g of butter in boiling water.
• Whisk the eggs using an electric mixer on high speed until light and fluffy.
• Mix in the caster sugar a little at a time, beating continuously, until the mixture is smooth.
• Gradually add the flour mixture, whisking constantly with a large spoon, until well combined.
• Pour butter-water mixture into the egg-flour mixture. Mix well.
• Transfer the batter into the prepared cake tin.
• Bake in the preheated oven at 350 degrees F for at least 20-25 minutes and then go for toothpick test.
• Remove the cake from oven and rest in tin for 5 minutes. Turn the cake out over a kitchen towel.
• Cool slightly and cut into 9 even squares. Set aside and allow cooling.
• Prepare the icing now.
• Dissolve the butter in boiling water.
• Mix-in the cocoa powder and milk. Stir well.
• Whisk-in icing sugar.
• Dip the cake squares into icing mixture and coat with desiccated coconut from all the sides. Shake-off the excess coconut.
• Arrange on a platter and allow drying.
• Serve with a cup of tea.