Lime Lamingtons

Method:
1) For the cakes: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a deep 20 cm | 8" x 30 cm | 12" baking tin with greaseproof paper.

2) Beat together the margarine, sugar, and lime zest in a mixing bowl until light and fluffy. Gradually beat in the eggs until incorporated.

3) Sift in half the flour, stirring in half the milk at the same time. Repeat with the remaining flour and milk until combined. Spoon the batter into the prepared tin and smooth its top.

4) Bake for about 30 minutes until risen and dry to the touch; a toothpick should come out clean from its centre. Cool in the tin for 10 minutes and then remove to a wire rack to cool completely.

5) For the icing: Combine the milk, chocolate, and icing sugar in a heatproof bowl. Set over a half-filed saucepan of simmering water, stirring until melted together and smooth.

6) Remove from the heat and stir in the lime juice and enough green food colouring to make a lime-coloured icing.

7) For the coating: Cut the cake into 12 square pieces. Place the coconut in a shallow dish.

8) Using a fork, dip one cake at a time into the icing, turning to coat. Shake off the excess icing before tossing in the coconut to coat. Place on a wire rack. Repeat with the remaining cakes.

9) To serve: Whip the cream with the icing sugar and vanilla extract to soft peaks in a mixing bowl. Spoon (or pipe) on top of the lamingtons, topping with some lime zest before serving.

For more food and recipe inspirations this Christmas, visit stockland.com.au/christmas

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Ingredients

• 225 g | 1 cup margarine, softened
• 225 g | 1 cup caster sugar
• 1 unwaxed lime, zest only, finely grated
• 3 large eggs, beaten
• 200 g | 1 1/2 cups self-raising flour
• 100 ml whole milk
• 60 ml whole milk
• 150 g | 1 cup white chocolate, chopped

• 300 g | 2 1/2 cups icing sugar, sifted
• 1 1/2 unwaxed limes, juiced
• a few drops green food colouring
• 175 g | 2 cups desiccated coconut, or shredded coconut if available
• 200 ml whipping cream
• 1 1/2 tbsp icing sugar
• 1 tsp vanilla extract
• 1 tbsp lime zest, finely grated

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