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Blueberry surprise lamingtons
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Prep Time:
80 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Luscious blueberry-coconut twist on classic lamington.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 4.00 gm baking powder
  • 6 eggs, at room temperature
  • 155g (3/4 cup) caster sugar
  • 50g unsalted butter, melted
  • 40.00 gm warm water
  • 150g (1 cup) frozen blueberries
  • 130g (1 1/2 cups) moist coconut flakes
  • 500g pure icing sugar
  • 80ml (1/3 cup) hot water
  • 21.00 gm lemon juice
  • 20g unsalted butter, melted
Instructions:
  • Preheat your oven to 180C / 160C fan forced. Grease a 20 x 30cm lamington pan and line it with baking paper, leaving 2 long sides to overhang.
  • 1. In a large bowl, sift together the flour and baking powder, then add salt. 2. In another large bowl, use electric beaters to beat the eggs, sugar, and vanilla for about 8 minutes or until the mixture is thick and pale. 3. Sift one-third of the flour mixture over the egg mixture and fold until combined. 4. Repeat the process with the remaining flour mixture in 2 batches, folding until well combined after each addition.
  • Drizzle melted butter and water along the bowl's edge, gently fold to mix. Add blueberries and fold in gently. Transfer to the greased lamington pan. Bake for 25 minutes or until the top springs back when touched. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Trim edges, cut into 15 squares, and serve.
  • In a heatproof bowl, sift icing sugar. Add water, lemon juice, and butter. Stir until smooth and place over a saucepan of warm water.
  • Spread a layer of coconut on a plate. Dip each cake square into the icing using two forks, shaking off any excess. Roll the cake in coconut to cover it completely. Transfer the lamington to a lined tray. Repeat with the rest of the cake, icing, and coconut. Let them set for 1 hour.

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