A classic Australian treat that keeps and travels well, perfect for a summery picnic.
Prep Time: 30 minutes
Baking Time: 20 minutes
Total Time: 50 minutes
Yield: 12 lamingtons
Special Equipment:
Stand mixer or electric beaters, square baking pan 23x23 cm, cooling rack and Ruler
Ingredients:
Cake:
125g unsalted butter
220g sugar
3 large eggs
260g plain flour
3 tsp baking powder
1 tsp vanilla extract
125g milk
Icing:
480g icing sugar
20g cocoa powder
15g butter
150g hot water
300g fine desiccated coconut (for rolling)
Directions:
Preheat your oven to 160 fan/180 conventional/gas mark 4.
Line the baking tin with parchment, leave the sides long enough to help you remove the cake after it’s baked.
In the bowl of a stand or electric mixer, beat the butter and sugar until light and fluffy. It will be necessary to scrape the bowl a few times.
Add the eggs one at a time, making sure you beat between each addition so the batter is smooth. Add the vanilla and mix in.
Add the flour and baking powder and the milk, alternating between each and finishing with flour.
Scrape all the batter into your prepared tin and smooth. Place in the preheated oven and bake for 15-25 minutes depending on your oven. Check at 15 minutes, a skewer should come out clean.
Remove the cake from the oven and allow to cool for a few minutes before tipping out onto a cooling rack to cool completely.
Using a ruler to measure, cut the sponge into 12 equal squares. Place back into the baking tin, lined with fresh parchment and place in the freezer for about an hour, but until firm.
Just before removing the cake from the freezer, make the icing by combining the icing sugar and cocoa powder in a large bowl. In a separate bowl or jug combine the butter and hot water and stir to melt the butter.
Pour the hot liquid into the icing sugar mixture and stir to combine. You may not need all the water but you do want a fairly runny icing.
Place the coconut on a wide shallow dish, this will be for coating.
Keep an extra tray or plate to the side for finished lamingtons.
Take the frozen cake out and, working quickly, dip each piece in the chocolate icing, you can just use your hands or use a fork if you are hesitant to get messy. Turn the cube of cake to cover all sides.
Move quickly to the coconut and roll the cake cube in coconut on all sides, the chocolate icing will rapidly set due to the cold cake.
Continue until all lamingtons are covered.
Store in a container at room temperature for up to 3 days.
Tips:
If your mixture curdles after adding the eggs, add a little flour to smooth it out.
You can cut the lamingtons into whatever size you like, smaller ones take longer to coat. This size of 12 makes very generous lamingtons.
If you’re struggling to work quickly enough to still have frozen cake, only remove a few pieces from the freezer at a time.
