So no progress photo's today, but instead I thought I'd share another favorite recipe. A little explanation on the coconut that's in this recipe. Dessicated coconut is dried, unlike the coconut that's found in the supermarkets here, which seems to be extremely moist. I've seen it in the bigger supermarkets and health food stores.
As I was looking through my recipe book looking for more ideas for when Hollie's home, I came across a recipe that all my kids loved when they were little and still do to this day. It seems to be a favorite with most Aussies and Kiwi's (New Zealander's). So here it is. I hope you enjoy it as much as my family does, which reminds me I really should make it for my sweetie. I mean to say I've been here for 3 years and he still hasn't tasted it. Oops....
Or if you're not into baking from scratch and butter cake mix would work.
Beat eggs until light, gradually add sugar, continue beating until mixture is thick and sugar completely dissolved, approx 10 minutes. Sift dry ingredients several times, melt butter in hot water. Sift the dry ingredients over the egg mixture, fold in, then gently fold in the hot water and butter. Pour into a well greased 11in x 7in baking pan. Bake in moderate oven approx 30 minutes.
Cook cake the day before cutting and icing. Cut the cake into 24 even pieces. Hold each piece of cake on a fork. Dip each cake in icing, then toss in the coconut. Allow to stand on wire rack until icing sets.
Sift icing sugar (confectioners sugar) and cocoa into top half of a double saucepan. Add softened butter and milk, stir to mix thoroughly, stir constantly over hot water until icing is of good coating consistency. Keep icing over hot water while dipping lamingtons. If icing becomes too thick add a little extra warmed milk or water.