250 g Butter; softened
4 Eggs
1 c Milk. room temperature
1 ts Vanilla
1/4 c Brown sugar
1/2 c Caster sugar
1/2 c Cornflour
1/2 c Cocoa powder
2 2/3 c Self-raising flour
-ICING-
3/4 c Icing sugar
1 tb Cocoa powder
2 ts Seedless raspberry jam; (2
-to 3)
Approx 1/4 cup water
1 c Desiccated coconut
1. Pre-heat oven to 150deg.C. Line a lamington tin with Glad Bake.
2. Beat butter, eggs and milk in electric mixer until combined. Add
vanilla and dry ingredients and continue beating for about 3 minutes
until the mixtures changes colour.
3. Spread evenly into prepared tin and bake for about 45 minutes or
until cooked when tested with a wooden skewer. Remove from oven and
rest for 5-10 minutes before turning onto a wire rack.
4. Coat cake with icing while it is still hot and sprinkle with the
coconut. Allow to cool completely.
Icing:
1. Sift icing sugar and cocoa powder into a bowl and combine with the
jam and water to make a thin icing.
Yields
1 servings