Lamington Pie

Method:
1) For the cakes: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Spray the holes of an 8-hole semi-circle silicone mould with cooking spray; you can also use a non-silicone mould if needed.

2) Beat together the margarine, sugar, and orange 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 holes of the mould.

4) Bake for about 20 minutes until risen and dry to the touch; a toothpick should come out clean from their centres. Remove the mould to a wire rack for 10 minutes before turning out the cakes.

5) For the icing: Sift the icing sugar and cocoa powder into a large mixing bowl. Beat in the butter and water until smooth.

6) For the coating: Place the coconut in a shallow dish.

7) 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.

8) To serve: Whip the cream with the icing sugar and vanilla extract to soft peaks in a mixing bowl.

9 Spoon or spread onto the flat side of half of the lamingtons, sandwiching them against the flat side of the remaining lamingtons to complete.

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

---

Ingredients

• 225 g | 1 cup margarine, softened
• 225 g | 1 cup caster sugar
• 1 unwaxed orange, zest only, finely grated
• 3 large eggs, beaten
• 200 g | 1 1/2 cups self-raising flour
• 110 ml whole milk
• 350 g | 3 cups icing sugar

• 30 g | 1/4 cup cocoa powder
• 1 tbsp unsalted butter
• 110 ml boiling water
• 175 g | 2 cups desiccated coconut, or shredded coconut if available
• 200 ml whipping cream
• 1 1/2 tbsp icing sugar

8 lamington recipes you'll love