Ingredients
150 g unsalted butter, chopped, at room temperature
¾ cup caster sugar
1 tbsp golden syrup
1 tsp vanilla extract
2 eggs
2 cups self-raising flour
1 cup currants
½ cup desiccated coconut
¼ cup milk
toasted desiccated coconut, to decorate
Vanilla Icing
2 cups icing sugar mixture
50 g unsalted butter, finely chopped, at room temperature
1 tsp vanilla extract
2 tbsp milk
Method
- Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above long edges of pan.
- Beat butter, sugar, syrup and extract in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. Add flour, currants, coconut and milk. Stir until combined. Spoon into pan. Smooth over top.
- Cook in a moderate oven (180C) for about 25 minutes, or until golden brown and slice feels firm in the centre. Remove. Stand in pan for 20 minutes. Turn out onto a wire rack to cool.
- To make vanilla icing, place all ingredients in a large bowl. Stir with a wooden spoon until combined. Beat with a wooden spoon until smooth.
- Spread icing over top of cold slice. Sprinkle with toasted coconut.
