| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 4qr | 1 | servings | |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
ICING 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. Converted by MC_Buster. Per serving: 2664 Calories (kcal); 227g Total Fat; (73% calories from fat); 34g Protein; 155g Carbohydrate; 1295mg Cholesterol; 2312mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 8 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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