Lamington Tray Bake
For a delightful treat that is perfect for any occasion, whip up this heavenly Chocolate Coconut Square cake! A luscious buttery cake base topped with a smooth chocolate icing, adorned with your favorite decorations - creating a sweet and satisfying dessert that is sure to be a crowd-pleaser.
— Constant Cookbook
Ingredients
- 340g softened butter
- 265g caster sugar
- 3 eggs, beaten
- 135ml milk
- 1.5 tsp vanilla essence/extract
- 340g self-raising flour
- for the icing:
- 150g chocolate (milk or dark)
- 70ml double cream
- decorations:
- 30g dessicated coconut or smarties or mini eggs etc
Instructions
- Preheat the oven to 170C. Grease and line a large baking tray (approx 22*33cm).
- Beat the sugar and butter together until thick and creamy.
- Add the eggs a little at a time. Stir in the milk and vanilla extract.
- Fold the flour in gently. Do not beat.
- Pour the mixture into the baking tray and smooth the top with a knife.
- Bake for 25-30 minutes, until golden brown. Take out of the oven and allow to cool.
- Melt the chocolate over a bowl of hot water and add the cream a little at a time, stirring well. Pour over the cake and spread evenly, covering the whole cake.
- When the chocolate topping is cool, but not quite set, decorate with coconut, smarties, mini eggs or whatever else! If you use smarties or mini eggs, it's a good idea to arrange them in lines so that it will be easy to cut the cake into squares.
- When you are ready, cut into 24 squares and transfer to a serving plate.
Yield
Makes 24 squares
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