Little white chocolate lamingtons
250g butter, softened, chopped
300g caster sugar
1 tsp almond extract
150g plain flour
100g self-raising flour
120g ground almonds
210g shredded coconut
White chocolate icing
260g white chocolate Melts
880g icing sugar
Preheat oven to 180°C. Grease a 20cm x 30cm slice pan; line base and two long sides with baking paper.
Beat butter, sugar, extract and eggs in a large bowl with an electric mixer until light and fluffy.
Stir in sifted flours ad ground almonds, in two batches.
Spread mixture into pan; smooth surface.
Bake for 35 mins or until cake springs back when touched lightly in the centre.
Stand cake for 5 mins before running turning out onto a wire rack to cool.
Cut cold cake into 32 pieces.
To make white chocolate icing, stir chocolate and milk in a small saucepan over low heat until smooth.
Transfer mixture to a large bowl; stir in sifted icing sugar until smooth.
Using a fork, dip cake pieces, one at a time, into icing until completely coated; drain excess.
Toss in coconut until well coated. Place lamingtons on wire racks lined with baking paper stand until icing sets.
For variation, replace the white chocolate Melts with 260g dark chocolate Melts.