|125 g||butter — softened|
|315 ml||self-raising flour|
|500 g||icing sugar|
|30 ml||butter — softened|
Beat butter and sugar until light and fluffy. Add eggs one at time and beat until mixture is light and creamy.
Add milk, self-raising flour and salt, stirring until mixed.
Spoon mixture into 20 cm square cake pan lined with baking paper and bake in a preheated 180ºC oven for 40-45 minutes, or until the cake is cooked through.
Turn out onto a wire rack and allow to cool.
Cover and then set aside for 24 hours.
Mix icing sugar, salt, pink food colouring and butter in a bowl. Pour in enough boiling water to make a runny icing.
Place cake on a board and cut into 9 – 12 squares, depending how big you’d like your lamingtons to be.
Place coconut in a dish. Mix in a few drops of pink food colouring and then dip cake pieces in icing, then toss in coconut.
Place on a plate to serve.