Week 42 brings us a fabulous treat in the form of mini mocha lamingtons. You can create any flavour, just sub out the coffee and add something else. A super easy way to make a whole batch of deliciousness!
125g unsalted butter
230g caster sugar
1/2 tsp vanilla extract
250g self raising flour
2tsp instant coffee dissolved in 2tsp boiling water
375g icing sugar
60g cocoa powder
2tsp instant coffee powder
150ml boiling water
75g shredded coconut
90g dessicated coconut
Preheat oven to 180 degrees c. Grease and line 2 9inch baking tins, extending the paper over the sides.
Cream the butter, sugar and vanilla until fluffy. Add the eggs one at a time beating well after each addition. Sift the flour into a bowl and sir the flour into the butter mix alternating with the milk until combined and smooth. Spread half the mix over the bases of the tins and add the coffee to the remaining mix. Spread the coffee mix over the mixture in the tin carefully. Bake for 30-35 mins. Cool in the tin for 5 mins before cooling completely on a wire rack. Cut into squares.
To make the icing, sift the sugar and cocoa into a large shallow bowl. Add the butter and coffee and gradually whisk in the water until smooth. Place the shredded and desiccated coconut in a large shallow bowl and toss to combine.