lamington slice cake
- 125g unsalted butter, softened
- 1¼ cups (275g) caster sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1¾ cups (260g) plain flour
- 1½ teaspoons baking powder
- ¾ cup (185ml) buttermilk
- ¼ cup (20g) shredded coconut
- ½ cup (125ml) single (pouring) cream
- 300g dark chocolate, finely chopped
- Preheat oven to 160°C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and buttermilk and beat on low speed to combine.
- Spoon the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper and spread evenly. Bake for 35–40 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- To make the chocolate icing, place the cream in a small saucepan over medium heat and bring to the boil. Remove from the heat and add the chocolate. Stand for 5 minutes, then whisk until combined and smooth. Spread the cake with the warm icing, sprinkle with the coconut and refrigerate for 30 minutes before slicing to serve. Serves 6–8.
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