An alternative to traditional lamingtons. The frosting is made from caramel condensed milk and is so easy to prepare. It does take time to assemble and can be a bit sticky but coating with coconut seals it well.
Keep in the fridge, these squares also freeze well.
Makes 18 squares | Baking time 20 minutes at 180 C
Utensils required: Electric whisk |measuring cups & spoons & scale| 20 x 30 baking tin
3/4 cup (165 grams) white granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup (125 mls) milk
3 tablespoons oil
1 cup (150 grams) flour
2 teaspoons baking powder
- Grease and line the base of a 30 x 20 cm tin
- Preheat oven to 180 degrees C
- Whisk sugar, vanilla and eggs and set aside
- Bring milk and oil to boil over medium heat, remove from heat and add to sugar and egg mixture in a slow steady stream while whisking with electric beaters
- Sift flour and baking powder and fold into egg mixture – beat for 20 seconds on low speed
- Pour into prepared tin and bake for 20 minutes or until a cake tester comes out clean
- Cool for 5 minutes in tin and then turn on onto a cooling rack face down so the top part of the sponge evens out.
Salted caramel frosting
1 tin of nestle caramel (396 grams)
90 grams unsalted butter
1/2 teaspoon ground sea salt flakes
200 grams desiccated coconut (for assembly)
- Beat butter until light and fluffy, then beat in tinned caramel and salt
- Cut the sponge into 18 squares and cut in half so you can also add a thin layer of frosting to the middle if desired
- Cover squares with frosting and then roll in coconut
- Chill squares in fridge to set before serving.