Pink lamingtons



Ingredients 14
Servings 12
Time 5

Ingredients

  • 250
    ml
    cake flour
  • 250
    ml
    white sugar
  • 15
    ml
    baking powder
  • 1
    ml
    salt
  • 45
    ml
    cocoa
  • 5
    ml
    vanilla essence
  • 250
    ml
    boiling water
  • 60
    ml
    cooking oil
  • 2
    extra-large eggs
  • 410
    g
    can evaporated milk
  • 80
    ml
    white sugar
  • 45
    ml
    cocoa
  • 250
    ml
    coconut
  • pink food colouring
 

Method

20
 

Line the base of a 2-litre microwavable dish with paper towels.

1 CAKE Sift the dry ingredients. In a separate bowl whisk the vanilla essence, water, oil and eggs. Add the dry ingredients to the egg  mixture a little at a time, mixing until well blended.

2 Turn the batter into the ice cream container, put it on an upturned saucer in the microwave oven and cook for 10-12 minutes.

3 Leave the cake to cool for 5 minutes then turn it out. Peel off the paper towels and

cut the cake into squares when completely cooled.

4 SYRUP Mix the ingredients in a microwave-proof bowl and microwave for 5 minutes or until the sugar dissolves.

5 COCONUT Mix the coconut with a few drops of food colouring.

6 Dip the cooled cake squares in the hot syrup and roll in the coconut.

 

 

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