How to make Lamingtons - Salted Caramel version!

After my Instagram poll, you all said you wanted to bake Lamingtons, so here they are - a lovely salted caramel version! Recipe is below, tag me in your pictures when you've made yours
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Makes 15
**Equipment
1 x traybake tin approx 9 x 13” - greased and lined on the bottom and up the sides
Stand mixer with paddle attachment or bowl and wooden spoon
Palette knife
Large bowl
Wire rack
Baking paper
**Ingredients;
*For the sponge layer
125g unsalted butter, softened at room temperature
100g golden caster sugar
100g light muscovado sugar
1 tsp vanilla extract
3 medium eggs
200 self-raising flour, sifted
1 tsp baking powder
½ tsp sea salt
100 ml whole milk
**Coating and filling ingredients -
Approx 350g dessicated coconut - lightly toasted in a dry frying pan until it starts to turn a little golden
200g icing sugar unrefined
100g caramel
50ml boiling water
Pre made unrefined caramel buttercream approx. 200g

**METHOD
1. Preheat the oven to 180°C/160°C fan.
2. Cream the butter, sugar and vanilla until light, pale and fluffy. Add the eggs one at a time, mixing well into the mix each time, don’t worry if it curdles a little towards the last bit it will come back ok once the flour and milk go in
3. Combine the flour, salt and baking powder and sift together. Add half of the flour and fold gently with a metal spoon or spatula to combine.
4. Add half the milk. Fold through to combine and repeat with remaining flour and milk
5. Spoon the batter into each of the prepared tins Level off gently and bake for about 25- 30 minutes or until a skewer inserted into the centre comes out clean
6. Leave to cool in the tin for 10 minutes before turning out onto a wire rack. Cover with a clean tea towel and allow to cool completely. Once cooled take care when handling as it is fragile, ideally use another rack and flip it over so you can have the flat side uppermost as it’s easier to spread over the buttercream filling
7. Slice in half and Spread over the buttercream on one half and top with the other half to sandwich. Place in the fridge to firm up, covered with cling for about an hour so they set firmly before cutting into little cubes (you can speed this up in the freezer if you like)
8. Trim the edges a little to neaten, then cut the cake into squares as shown and chill again
9. Next, make the icing by mmixing the icing sugar, caramel and water together
10. Place the some of the coconut in a large flat dish or tray. Dunk each cake in the icing, gently shaking off the excess and then press the cakes into in the coconut to coat and . place on a wire rack over some parchment paper or a large tray. Repeat with the remaining cakes, you’ll find the coconut gets a bit messy so it’s god to pick out the odd blobs of chocolate and top up with fresh coconut as you go. Leave to set. Best eaten fresh but they will last in a sealed container for a few days.
#homebaking #howtobake #lamingtons #saltedcaramel

[@garyjolly6622]

Great Video Great Channel Hope you ARE OK and well Look Amazing Great Job

[@Vikki-Waiting-victoriagrace]

So glad ive found your channel - my mornings are always improved by your appearance on my tele!!

[@Tomy_Yon]

Still vegan here, gonna sell this one to my mums. 😏