About this recipe:Lamingtons are little sponge cakes coated in chocolate and coconut. A traditional Australian treat that appeals to most. Any firm type of plain sponge cake works well.
125g (4¼ oz) butter
150g (5oz) caster sugar
1 teaspoon vanilla extract
250g (9oz) plain flour
4 teaspoons baking powder
1/8 teaspoon salt
120ml (4 fl oz) milk
450g (1lb) icing sugar
5 tablespoons cocoa powder
1 tablespoon butter, melted
120ml (4 fl oz) milk
2 (200g) packages desiccated coconut
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 190 degrees C (gas mark 5). Grease and flour a 20x30cm rectangular baking tin.
Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.
Pour this mixture into the tin. Bake in preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let stand for 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before icing.
To make the icing: In a large bowl, combine icing sugar and cocoa. In a saucepan, heat milk and 1 tablespoon butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, icing.
Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto a cooling rack to dry. Continue for each piece. The icing will drip, so place a sheet of greaseproof paper under the rack to catch the drips.
Lovely, though would have been better if I had waited for the cake to firm up, a lot of it disintergrated. Very, very messy, but very yummy though and the flavour just like the aussie ones! - 05 Sep 2013