Ingredients
| 360g Gluten Free Butter Cake Mix |
| 60g Unsalted Butter |
| 165mL Milk |
| 100g Eggs (2 Eggs) |
Method
- Preheat oven to 160°C or 140°C fan-forced. Grease and line a 20cm x 20cm square cake tin.
- Place ingredients into a mixing bowl, followed by the Gluten Free Butter Cake Mix. Using a whisk attachment on an electric mixer, mix on medium speed for 3 minutes.
- Deposit the batter into cake tin and bake in oven for approximately 50 minutes or until cake springs back when pushed. Allow to cool in the tray before transferring the cake slab onto a rack.
- Once cooled, cut into squares and dip into prepared gluten free lamington dip. Finish by rolling in coconut.
These instructions may vary depending on the equipment used.