Fancy Holiday lamingtons - these are a tiny bit of a journey but my gosh are they worth it!
Prep: 10 mins | Cook time: 20 mins | Serves: 4
What you will need:
Cake batter
- 250g butter, at room temperature
- 1 Cup castor sugar
- 2 Tsp vanilla extract
- 1/2 Cup milk
- 3 Eggs
- 2 1/2 Cup shredded coconut
- 2 Cups self raising flour
White Chocolate Layer:
- 60g Rice bubbles
- 2x 180g Packets of white chocolate, chopped finely
- 120g Dried cranberries
- 2/3 Desiccated coconut
Icing:
- 3 Cups icing sugar
- 50g Butter, at room temperature
- 1/2 Cup boiling water
- 1 Tsp vanilla extract
Method
- Preheat the oven to 160 °C and line a baking pan with baking paper
- Using electric beaters, beat the butter and castor sugar in a bowl until light and creamy. Beat in the eggs, one at a time and tenfold in the milk and flour until well combined. Stir through the vanilla extract and then transfer to baking pan and pop it in the oven for 35-45 mins until an inserted skewer comes out clean. Transfer to a wire rack and allow to cool
- To make the white chocolate layer, melt the chocolate in a microwave, stirring every minute until melted. Stir in the cranberries, Rice Bubbles and desiccated coconut and set aside
- Using a large knife, cut the cake in half horizontally. Spread the white chocolate mixture over the cut side of the base cake, replace the top layer of cake and place it in the fridge to firm up while you make the icing
- Sift the sugar into a bowl and then add the butter, vanilla extract and boiling water on top to melt the butter. Stir through until smooth
- Cut the edges off the cake and cut into desired sized squares
- Dip each square into the icing and then pat through the desiccated coconut to cover
- Serve and enjoy!
