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Lamingtons

1 butter cake or slab sponge (made the day before)
500 g (1 lb) packet icing sugar
4 level tablespoons cocoa
1/2 cup boiling water
1 tablespoon butter
1 teaspoon vanilla
2 cups desiccated coconut

Note: This is an Australian recipe, so it's in metric measure (measure
by weight instead of volume).

Place the cake in the refrigerator or freezer for about 1/2 hour
or so before icing. Cut into squares. Sift icing sugar and cocoa
together. Make into a smooth icing with boiling water, butter and
vanilla. Pierce squares of cake with a fork and dip into chocolate
icing for a few seconds, then toss into the coconut. If the icing
becomes a little thick, heat over hot water or add a drop or two
extra hot water to the icing. Best if allowed to mature in a sealed
container for several hours before serving.


Lamington Butter Cake

125 g (4 oz) butter
3/4 cup castor sugar
1 teaspoon vanilla
2 eggs
2 cups self-rising flour
1/2 cup milk

Line a greased Lamington tin with greaseproof paper. Cream butter,
sugar and vanilla until light and fluffy. Beat in eggs, one at a
time. Fold in flour and milk alternately and beat well. Spread
into prepared tin. Bake in a moderate oven for 30-35 minutes.
Allow to stand for a few minutes, then turn out onto a cooler (a
rack?).

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