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Lamingtons recipe
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Prep Time:
1475 minutes
Cook Time:
30 minutes
Total Time:
1505 minutes
Lamingtons: iconic Australian treat. Perfect lamington has ideal chocolate-to-cake ratio, moist but not soggy. Genius hack: let sponge cool overnight for moist, firm cake. Coat in chocolate, coconut. Try creative twists like lamington-pavlova hybrid. - By Alison Adams, Food Writer.
Ingredients:
  • 125g butter, softened
  • 215.00 gm caster sugar
  • 2.20 gm vanilla extract
  • 262.50 gm self-raising flour, sifted
  • 128.75 gm milk
  • 170.00 gm Desiccated Coconut
  • 875.00 ml Soft Icing Mixture
  • 32.50 gm cocoa powder
  • 20.00 gm butter, softened
  • 125.00 gm boiling water
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan and line it with baking paper, leaving a 2cm overhang on all sides. In a bowl, beat butter, sugar, and vanilla with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition; don't worry if the mixture looks curdled.
  • - Sift half of the flour over the butter mixture and stir to combine. Add half of the milk and stir again. Repeat with the remaining flour and milk. - Spoon the batter into a prepared pan and smooth the top. - Bake for 30 minutes or until a skewer inserted in the center comes out clean. - Let it cool in the pan for 10 minutes, then transfer to a wire rack. - Cover with a clean tea towel and set aside overnight.
  • Prepare the icing by sifting together icing sugar and cocoa, then adding butter and boiling water. Mix until smooth.
  • Slice cake into 15 pieces. Spread coconut on a plate. Dip each cake piece in icing using a fork, shake off excess, then coat in coconut. Place on a wire rack over a baking tray. Let them set for 2 hours. Serve and enjoy!

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