Description
Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut–not sweetened.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup butter, room temperature
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- ½ cup milk
- 4 cups confectioners’ sugar, sifted
- ⅓ cup cocoa powder, sifted
- 2 tablespoons butter, melted
- ½ cup warm milk
- 1 pound unsweetened dried coconut
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8×12-inch pan.
- Sift together the flour
- baking powder
- and salt. Set aside.
- Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time
- allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk
- mixing until just incorporated.
- Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean
- 30 to 40 minutes. Let stand 5 minutes
- then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
- To make the icing: In a large bowl
- combine confectioners’ sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid
- but not too runny
- icing.
- Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface
- and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork
- dip each square into the icing
- coating all sides
- then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 day
Servings: 24