RAINBOW LAMINGTONS

Serves 8-12 Prep 30 min

Bake 40 min + cooling

For the lamingtons

1¾ cups (430ml) cake wheat flour

½ tbsp (8ml) baking powder

pinch of salt

½ cup (125ml) desiccated coconut

½ cup (125ml) soft butter

1¼ cups (310ml) sugar

2 eggs

2 tsp (10ml) vanilla essence

¾ cup (180ml) buttermilk

For the icing

3 cups (750ml) icing sugar, sifted

1 cup (250ml) boiling water

75g butter

food colouring of your choice (like pink, green and blue)

3 cups (750ml) desiccated coconut

1 Preheat the oven to 160°C. Grease a 24cm x 30cm rectangular cake tin.

2 For the lamingtons, sift the flour, baking powder and salt together. Add the coconut and make a well in

the centre.

3 Beat the butter and sugar together until pale and creamy. Add the eggs one at a time, beating well

after each addition. Add the vanilla and buttermilk, then add the wet ingredients to the dry ingredients.

Pour into the prepared tin.

4 Bake for about 35-40 minutes until a testing skewer comes out clean. Cool the cake in the tin.

5 For the icing, mix the icing sugar, water and butter together until combined. Divide into as many

bowls as colours you want. Colour each bowl of icing with a few drops of food colouring.

6 Divide the coconut between the same number of bowls and colour each with the same food colouring

shades you used for the icing.

7 Cut the lamingtons into squares and dip each square in a different colour icing, allowing the excess to drip off. Now roll each square in the same colour coconut.

#rainbow #lamingtons #lekkernye