Lamingtons
lamington is a famous Australian dessert made from sponge cake. The cake is cut into squares and then dipped in chocolate icing and covered in coconut. There are a few different varieties, sometimes lamingtons are filled with jam or even whipped cream. For this recipe I used butter cake instead of sponge cake. You can use sponge cake if you want to make the lighter version of it.
Ingredients
- 2 cups All-purpose flour 2 cups
- 2 tsp Baking powder
- 1 pinch of salt
- ½ cup Unsalted butter soft room temperature
- ¾ cup White granulated sugar
- 1 teaspoon vanilla extract
- 2 Eggs
- 2 cups Desiccated coconut unsweetened
For the chocolate icing:
- 3¼ cups Icing sugar
- ⅔ cup Unsweetened cocoa powder
- ⅓ cup Butter
- 1 cup Milk
Instructions
For Cake
- Sift together the flour, baking powder, and salt. Set aside.
- In a bowl, beat the soft butter until creamy. Add the sugar and beat until pale and fluffy. Add one egg, beat well to incorporate, then add the second egg and the vanilla extract and combine as well.
- At the lowest speed alternatively add the flour and the milk, starting and finishing with the flour. Beat the mixture only shortly until smooth, do not overbeat.
- Preheat the oven at 350*F
- Place the batter into the greased rectangular or square baking dish and bake for 25-30 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave the cake in the baking dish for about 10 minutes, then transfer to a wire rack and let cool completely.
For Chocolate sauce
- Sift the icing sugar and the cocoa powder, add in melted butter and mix completely now add in boiling milk gradually.
Assembly:
- Cut the cake in small squares.
- Coat the squares with chocolate sauce.
- Turn the lamingtons into the chocolate with the help of two forks, then take the square on one fork and let the excess drain a little before you drop the cake piece into the coconut.
- Roll the squares in desiccated coconut carefully.
- Refrigerate them to set before serving.