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Lamingtons
Lamingtons
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
585 minutes
Australian Lamingtons: Sponge cake squares dipped in chocolate icing and rolled in coconut.
Ingredients:
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 0.125 teaspoon salt
  • 0.5 cup unsalted butter, at room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup milk
  • 4 cups confectioners' sugar, sifted
  • 0.33333334326744 cup cocoa powder, sifted
  • 0.5 cup warm milk
  • 2 tablespoons unsalted butter, melted
  • 2 cups dessicated, unsweetened coconut, or as needed
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C), and generously grease and flour an 8x12-inch pan.
  • In a bowl, combine and sift together flour, baking powder, and salt to make the cake.
  • In a large bowl, use an electric mixer to whip sugar and butter until light, fluffy, and pale. Add one egg and beat until fully mixed, then add the second egg and vanilla. Incorporate the flour mixture in two parts, alternating with milk, and mix until just combined. Transfer the batter into the prepared pan.
  • Bake in a preheated oven until a toothpick comes out clean, for 30 to 40 minutes. Allow it to sit in the pan for 5 minutes, then transfer to a wire rack to cool for about 30 minutes.
  • Cover the cooled cake tightly with plastic wrap and allow it to rest at room temperature for 8 hours to overnight to set.
  • To prepare the icing for the lamingtons, combine confectioners' sugar and cocoa in a mixing bowl. Stir in warm milk and melted butter until the icing reaches a smooth and pourable consistency.
  • Remove the cake from its packaging and slice it into 24 squares. Line your work surface with parchment or waxed paper and place a wire rack on top. Transfer the coconut into a shallow bowl.
  • Dip each cake square into icing using a fork, ensuring all sides are coated, then roll in coconut before placing on the rack to dry.

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