Easter Lamingtons- IGA Tasmania

Ingredients

• 2/3 cup Four Roses Plain Flour
• 1/3 cup corn flour
• 5 eggs
• 3/4 cup caster sugar
• 60g Duck River Soft Butter, melted
• 1 tbsp Duck River Soft Butter, softened
• 1 1/2 cups icing sugar
• 2-3 tbsp boiling water
• 2 cups McKenzie’s Desiccated Coconut
• red, blue, & yellow food colouring
• Preheat oven to 180°C. Line a 20cm x 30cm lamington tray with Multix Baking Paper.
• Sift together the flours and set aside.
• Using an electric mixer, beat the eggs and sugar until fluffy and doubled in size. Gently mix through the flour making sure it’s well incorporated.
• Pour the 60g butter in slowly and fold carefully through.
• Pour mixture into the prepared tin and bake for 18-20 minutes, until soft and spongy to touch. Leave to cool in tin for 10 minutes. Transfer to a cooling rack. Cut sponge into 5 cm cubes.
• Stir together the icing sugar and 1 tbsp butter. Add enough boiling water to make a runny icing. Divide icing in 3 and mix in food colouring.
• Pierce the sponge cubes with a fork and dip into the icing. Dip sponge in the coconut. Place onto baking paper and leave to dry.