Rainbow Lamingtons for 1st Blogoversary & 100th Post

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Today marks two milestones, my 1st Blogoversary & 100th post. Can't believe a year has passed! This blog was started exactly a year ago, just to keep record of all my tried & tested recipes. It has become my passion now and I really enjoy it. In this blogging journey, I have met so many kind blogging friends who who have always been encouraging me through their lovely comments. I enjoy reading every single one. Thank you all for being so supportive! Hope you will continue your support :)

To celebrate my blogoversary & my 100th post, I wanted to make something sweet & special. These lamingtons are my all-time favorite. The cake itself is quite soft & moist. After dipping in syrup, they would be more moist and melt in your mouth. And with the coconut, they tastes like a piece of heaven. So here goes the recipe:

Rainbow Lamingtons
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Makes : 24 squares

Ingredients:

• 1 quantity prepared Butter Cake ( see recipe ) 
• 2 cups castor sugar
• 2 tbsp. corn flour
• 2/3 cup milk
• 20 gm. butter
• Food colors ( green, pink, yellow )
• Unsweetened shredded coconut or desiccated coconut, as required

Method :

• Bake the cake; cool, wrap, and chill overnight. 
• Use a large serrated knife to trim the crusts from the top and bottom of the cake. 
• Cut the cake into 3 equal pieces width-wise and then in half lengthwise. 
• Cut each portion into 4 squares.You'll get 24 squares.
• Prepare the Icing.
• Combine sugar, cornflour & milk in a medium saucepan.
• Cook on low heat until sugar is dissolved.
• Add butter and continue cooking until butter is melted & the Icing is smooth and runny.
• Divide Icing mixture into 3 bowls. Tint each with food coloring to desired color (add one drop at a time).

• Use a fork to dip each cake square in the icing mixture to coat. Shake off excess ( or hold the cake over the bowl of Icing. Spoon warm Icing over squares, covering completely ).
• Transfer to the bowl of coconut; roll the cake in the coconut to evenly coat, pressing coconut onto sides.
• Transfer to a wire rack to set.

Note :

• These can be made the day before and stored in an airtight container for up to 2 days.
• You can use your favorite cake recipe to make these.

Sending this to these events : Winter Carnival , Bake Fest #1 , Christmas Delicacy , Bake with your heart , CC- Holiday Baking , Love lock with sweets

 


Linking this recipe to these :

A Round Tuit  , Creative Bloggers' Party & Hop , Friday Favorites , Hookin Up with HoH , It’s a Keeper Thursday , It's a Party! , More The Merrier Monday , {nifty thrifty sunday} ,  Savory Sunday , Savvy HomeMade Monday  , Simply Link{Party} , Strut Your Stuff Saturday ,  Sundae Scoop , Sweet Indulgences Sunday , Sweet Tooth Friday , Sweets for a Saturday , Tasty Tuesday Party , The Sunday Showcase Party , These Chicks Cooked Link Party , Think Pink Sundays , Tuesday Confessional Link Party , Tuesday Time Out Link Up Party , Weekend Show Off Party , Full Plate Thursday  , SYS Blog Link Party , Holiday Link Party , fridays unfolded , Feature Yourself Friday , Freestyle Friday , Sundae Shake Up , Tuesday Talent Show , Stir, Stitch and Straighten , Thrifty Thursday , Delicately Constructed Friday! , Potpourri Party , Family Friday ,  Blog Stalking Thursday , Wicked Awesome Wednesday , Bake with Bizzy , Sweet Treats Thursday , Serenity Saturday , {holiday sweep swap , Three Weeks Of Thanks , Let's Do Brunch , Shine On Fridays , Anything Goes Linky Party! , Anything Goes Linky , Creative Juice Thursday

Thank you for stopping by. Hope you enjoy the recipe!!!