An absolute classic array of flavours
I’m no stranger to lamingtons, some would say I’m a bit obsessed. So far I’ve created the classic lamington version all doused in chocolate sauce and of course a strawberry lamington cake which is fresh and light and just perfection, next was my stack of chocolate lamington pancakes which needs no introduction.
So whats different about these? Ive added delicious coffee to the sponge cake and then dipped them into condensed milk before coating in toasted coconut.
The flavours are classic and oh so dreamy, if you love coffee and condensed milk then you are definitely going to love this recipe.
Coffee and Condensed Milk Lamingtons
Ingredients
Coffee sponge
125 g unsalted 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 tablespoon instant coffee granules
1/2 cup milk
1 can of condensed milk
Coating
3 – 4 cups desiccated coconut, toasted or plain (whichever you prefer)
Instructions
Coffee sponge
Preheat oven to 180C. Sift flour and baking powder together.
Grease a 20 cm x 30 cm square pan. Spray with baking spray or line with baking paper.
Warm up milk and mix in the coffee granules until dissolved
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.
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Pour the batter into the prepared pan and bake for 20 minutes or until a skewer inserted into the centre comes out clean.
Stand for 5 minutes then lift the cake out onto a wire rack and cool completely, I like placing the cake in the freezer for 30 minutes before slicing as it is much easier and less messy.
Coating
Place coconut in a shallow bowl with a large surface area.
Place a piece of the cake in the condensed milk using 2 forks or 2 toothpicks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to a 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.
