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Ингредиенты
- 250 gm butter, softened
- 4 x Large eggs
- 1 c. lowfat milk. room temperature
- 1 tsp vanilla
- 1/4 c. brown sugar
- 1/2 c. caster sugar
- 1/2 c. cornflour
- 1/2 c. cocoa pwdr
- 2 2/3 c. self-raising flour
- 3/4 c. icing sugar
- 1 Tbsp. cocoa pwdr
- 2 tsp seedless raspberry jam, (2 to 3) approx 1/4 c. water
- 1 c. desiccated coconut
Инструкции
- 1. Pre-heat oven to 150deg.C. Line a lamington tin with Glad Bake.
- 2. Beat butter, Large eggs and lowfat milk in electric mixer till combined. Add in vanilla and dry ingredients and continue beating for about 3 min till the mixtures changes colour.
- 3. Spread proportionately into prepared tin and bake for about 45 min or possibly till cooked when tested with a wooden skewer. Remove from oven and rest for 5-10 min before turning onto a wire rack.
- 4. Coat cake with icing while it is still warm and sprinkle with the coconut.
- Allow to cold completely.
- Icing:1. Sift icing sugar and cocoa pwdr into a bowl and combine with the jam and water to make a thin icing.
