The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Small cakes & muffins

Lamingtons – Merle Parrish’s


Makes 24
Cooking time: 40 minutes
+ overnight freezing

250g butter, at room temperature, chopped
1½ cups caster sugar
4 eggs
1 tsp vanilla essence
2½ cups self-raising flour
2 tbsp cornflour
1 tsp baking powder
pinch of salt
½ cup milk, approximately

2 cups icing sugar
2 tbsp cocoa powder
90g soft butter
1 tsp vanilla essence
5 tbsp hot water
3 cups desiccated coconut, approximately

1. Preheat the oven to moderately slow (160°C). Grease a large rectangular tin (31cm x 21cm x 4.5cm deep, base measurement) and line the base with baking paper, hanging over the two long sides.

2. Using electric beaters, cream the butter and sugar until pale. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

3. Sift the flour, cornflour, baking powder and salt onto the butter mixture, and add the milk. Fold together until evenly combined. If it seems too thick, add a little bit more milk. Spread into the tin and smooth the surface. Bake for 40 minutes, until it springs back to a gentle touch in the centre.

4. Turn out onto a wire rack to cool completely. Wrap tightly in plastic wrap, and freeze for 24 hours.

5. For the icing, sift the icing sugar and cocoa powder into a large bowl. Add the butter and vanilla, then pour hot water, a little at a time, onto the butter to melt it. Stir until smooth and runny.

6. Remove the cake from the freezer and unwrap. Lay on a sheet of baking paper, and cover the top with icing. Sprinkle with coconut. Lay a sheet of baking paper over the iced surface and quickly turn the cake over. Ice and sprinkle coconut on the other side.

7. Cut into lengths about 5cm wide. Ice the cut sides and sprinkle with coconut. Cut each length into cubes. Ice the cut sides and sprinkle with coconut. Leave to set.