120 g dextrose
1 tsp Vanilla Extract
50 g unsalted butter, , melted
120 g Self Raising Flour
25 g unsalted butter
160 g milk
300 g Dextrose
30 g cacao powder OR 50gm Cocoa Powder if your young ones find Cacao Powder too strong
- Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, dextrose and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).
- Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Place in the freezer for 30 min
- Sift dextrose and cacao/cocoa into a bowl. Add butter and milk. Stir until smooth
- Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set.
THERMOMIX WAY TO COOK
REMEMBER SUBSTITUTE SUGAR/ICING SUGAR WITH DEXTROSE