Photo by Julie O’Malley
Microwave Lamingtons
1 cup flour
2/3 cup caster sugar
1 1/4 tsp baking powder
1/4 tsp salt
90g butter, melted on defrost power for 2 mins
1/3 cup milk
2 large eggs, beaten
1 tsp vanilla extract
2 tsp grated orange or lemon rind, optional
Grease a microwave safe container and line the base.
Sift dry ingredients into a bowl, make a well in the centre. Combine the melted butter, milk, eggs and vanilla in a separate jug, whisk to combine. Add to the dry ingredients and whisk until combined (don’t over mix). Set aside for 5 mins.
Pour into the container, place on a rack in the microwave and cook on HIGH for 4 mins. Allow to stand for a few mins, then turn out onto a cooling rack. Pull off the lining paper and allow to cool.
Icing:
3 cups icing sugar mixture
3 Tbsp cocoa
Water
1 tsp vanilla extract
coconut
Sift icing sugar and cocoa into a deep bowl. Add sufficient hot water to mix to a pouring consistency. Flavour with vanilla.
Cut cold cake into squares and using 2 forks, dip each square into the icing. Drain briefly and drop into the coconut. Using another 2 forks toss in the coconut then place on a cake rack to dry and set. Repeat with remaining cake. (using 2 sets of forks stops coconut being transferred into the icing mixture).