I’ve been making lamingtons for years, and it wasn’t until my Kenwood appreciation post last week that I realised just how much everyone loved them!
Lamingtons might be an Australian treat but I remember consuming them in extremely large quantities all my life, the light buttery sponge soaked in chocolate syrup then rolled desiccated coconut is an all time favourite family treat!
Here is a simple recipe that will have everyone praising your culinary skills for days!
125 g butter , softened
1 cup caster sugar
1/2 tsp vanilla extract
3 eggs , room temperature
1 3/4 cups cake flour
3.5 tsp baking powder
1/2 cup milk
4 cups icing sugar, sifted
1/3 cup cocoa powder
1 tbsp butter
150ml boiling water
3 – 4 cups desiccated coconut
1. Preheat oven to 180C. Sift flour and baking powder together.
2. Grease a 20 cm x 30 cm cake pan. Spray with baking spray or line with baking paper.
3. Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
4. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
5. Pour the batter into the prepared pan and bake for 20 minutes or until a skewer inserted into the centre comes out clean.
6. Stand for 5 minutes then lift the cake out onto a wire rack and cool completely.
Prep cake to coat
Cut cake into 15 squares and freeze for 1 to 1.5 hours – this makes it easier to dip into the syrup without breaking.
Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency.
Place coconut in a shallow bowl or pan with a large surface area.
Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
Repeat with remaining sponges.
Stand for 1 to 2 hours, or until set. Store in an airtight container for 2 days at room temp.