| 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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