Name: Pink lamingtons
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 9 servings
Cuisine: Dessert
Ingredients: 125 g butter softened; 250 ml sugar; 2 eggs; 1 pinch salt; 65 ml milk; 315 ml self-raising flour; 500 g icing sugar; 1 pinch salt; 30 ml butter softened; boiled water; desiccated coconut

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Ingredients (11)

Cake

125 g	butter — softened
250 ml	sugar
2	eggs
1 pinch	salt
65 ml	milk
315 ml	self-raising flour

Icing

500 g	icing sugar
1 pinch	salt
30 ml	butter — softened
	boiled water
	desiccated coconut

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Method:

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.

Icing

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.