Yield: 22 SERVINGS
Prep time: 40 MIN
Cook time: 27 MIN
Cooling time: 2 HR
Total time: 3 HR
These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favorite.
FOR THE LAMINGTON SPONGE:
3 cups (390g /13.8oz) all purpose flour
3 teaspoons baking powder
½ teaspoon salt
3/4 cup (170g)unsalted butter, softened
1½ cups caster sugar
4 large eggs
3 teaspoons vanilla extract
¾ cup whole milk
FOR THE GLAZE AND COATING:
3 cups icing powdered sugar
¼ cup unsweetened cocoa powder notes
½ cup boiling water
2 cups fine desiccated coconut
TO MAKE THE LAMINGTON SPONGE:
Preheat your oven to 350°F (180°C) and line a lamington tin (approx 22cm x 33cm) with baking paper.
Sift together the flour, baking powder and salt and mix well.
Beat together the butter and sugar until very light and fluffy. Add the eggs one at a time, beating well between each. Scrape down the sides of the bowl from time to time.
Add the vanilla and mix through.
Add 1/2 the flour mix and fold through gently with a spatula. Now add the milk, fold through. Add the remaining flour and fold through gently again until just combined.
Spread the batter evenly in the prepared tin. Bake for 25-27 minutes, turning at the halfway mark until the top is golden and a toothpick inserted comes out clean. Allow it to cool slightly, then turn out onto a wire rack to cool completely.
Once cooled, cut the edges off the cake then cut it into squares.
Place in the fridge for at least 2 hours or the freezer for half an hour to get firm.
TO MAKE THE GLAZE:
Combine the icing sugar, cocoa and boiling water in a deep bowl and mix well to a syrup consistency.
Place ⅓ of the coconut into a separate bowl. Set two wire racks over baking paper-lined trays.
Using two forks, dip a square of sponge into the chocolate glaze turning to coat well. Let it drain a little then transfer to one of the wire racks. Repeat with 2 more squares.
Take the first square and use clean forks to roll it in coconut then transfer to the second tray to set. Repeat 2 more times.
Now repeat the process with the whole batch, replenishing the coconut as required.