2 eggs, lightly beaten
1 cup milk
Grease a 20cmx30cm lamington pan.
In another pan, combine golden syrup and butter. Stir over heat until smooth.
Combine sifted flour, sugar and coconut in
a bowl.
Add the syrup mixture and mix well.
Using an electric beater, gradually beat in eggs and milk. Beat until smooth.
Pour the mixture into the prepared pan, bake in moderate oven for about 30 minutes or until the skewer comes out clean.
Turn cake on to a wire rack to cool before you spread icing over it.
Ingredients for icing
60gm butter
1 teaspoon honey
1 teaspoon vanilla essence
1½ cups icing sugar
1 tablespoon hot water
Combine butter, honey and vanilla essence in a bowl.
Using an electric beater, gradually beat in sifted icing sugar and water. Beat until smooth.
The icing is ready to decorate your cake.
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
½ cup coconut
125gm butter
2 tbs golden syrup
1 tbs water
½ tsp bicarbonate of soda
Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
Melt the butter in a saucepan, then add golden syrup and water.
Stir the bicarbonate of soda into the liquid mixture.
Add the liquid to the dry ingredients and mix thoroughly.
Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes.
Biscuits will harden when cool.
