- Preheat oven to 200 °C. Prepare a baking tray
- Heat the milk and butter to boilingpoint. Remove from the heat and stir untill butter has completely melted.
- Pour batter into baking tray and bake for 20 to 25 minutes.
(v) Do not take the piece cake directly from the syrup to your bowl with coconut. After you have dipped the cake in the syrup, place on cooling rack to allow excess syrup to drip from cake. Then place cake in plate and with your fingers cover in coconut.
(vi) Do not drop the cake in the syrup. It will absorp too much syrup. I know some like this cakes to be wet. I do not. The syrup should cover only the outer 5 millimeters or so of the cake.
(vii) Wether you use a cookie cutter or cut the cake into squares, do not make your individual cakes to big. A good guideline for square cakes is to be about 3.5 cm squares.
(viii) There is another variation of syrup where confectioner's sugar (icing sugar) is used in the syrup. This is again a matter of personal taste. I never use icing sugar for this syrup. It tastes too much like buttercream.
Enjoy your lamingtons!