Makes 18 Lamingtons
125g butter, unsalted, softened
1 cup sugar
1 3⁄4 cups flour
2 tsp baking powder
1⁄2 cup milk
1 1⁄2 tbsp SPICETUB Porridge Master
4 cups icing sugar
1/3 cup cocoa powder
1 tbsp butter, unsalted
1⁄2 cup boiling water
3 cups desiccated coconut
Preheat oven to 180C.
Sift the flour & baking powder together and prepare a low cake pan (20cm x 30cm).
Beat the butter and sugar until light and fluffy, approximately 2 minutes. Add eggs one at a time, beating well until the batter is smooth. Add half the flour gently folding to combine, then stir in half the milk. Repeat with the remaining flour and milk. Add the SPICETUB Porridge Master, stirring to combine.
Pour the batter into the prepared pan and bake for 25 – 30 minutes or until a skewer comes out clean. Stand for 5 minutes before placing on a rack to cool completely.
Cut the cake into squares and freeze for a minimum of 1 hour to harden which makes it easier to coat in chocolate in the next step. While the cake is hardening, combine the icing sugar, cocoa powder, butter and boiling water in a heat proof bowl and mix until smooth.
The consistency should be like a syrup, not too watery. Add the coconut to a large plate. Place a piece of cake in the icing, roll to coat using two spoons or forks. Transfer onto the coconut and roll to coat. Transfer to a tray, repeat with the remaining sponges and enjoy after approximately one hour until set.
By SPICETUB | JINGLE & SPICE recipe e-book
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