LAMINGTONS (Australia)



6 eggs

2/3 cup castor sugar (a finer grade of

regular white sugar)

1/3 cup corn flour (cornstarch)

1/2 cup plain flour (all purpose flour)

1/3 cup self-raising flour (self- rising flour)

2 cups (180g) coconut, approximately (we

use a fine desiccated coconut which

is available freely in Australia but which is

impossible to buy in Michigan at least.

For Americans, I suggest trying to finely

chop the coarsely grated coconut sold here)



Icing:



4 cups (500g) icing sugar (powdered sugar)

1/2 cup cocoa

15g(1/2 oz) butter, melted

2/3 cup milk



Grease 23cm square slab pan (a brownie tin is fine). Beat eggs in

medium bowl with electric mixer until thick and creamy. Gradually

beat in sugar, dissolving between additions. Fold in sifted flours.

Spread mixture in prepared pan. Bake in moderate (350F) oven about 30

minutes. Turn onto wire rack to cool.



Prepare Icing: Sift icing sugar and cocoa into heatproof bowl, stir in

butter and milk. Stir over pan of simmering water until icing is of

coating consistency.



Cut cake into 16 squares, dip squares into icing, drain off excess

icing, toss squares in coconut. Place lamingtons on wire rack to set.



Makes 16



NB: This recipe works better when the cake has been made a day or two

ahead and is firmer. Too fresh and it will fall apart when dipped in

the thin frosting. Some people also like to split each square of cake

before it is frosted and spread strawberry jam inside. Frost and toss

in coconut as directed.