A lamington is traditionally made from a vanilla sponge cake, coated in a chocolate sauce and then rolled in dessicated coconut.
They are often found in local bakeries and supermarkets in Australia, though local coffee shops are increasingly serving these little cakes as a posh, yet nostalgic, bite.
Over the years, I have played around with several lamington recipes. Some have produced really eggy sponges, others have been too heavy for my liking.
So I have eventually arrived at my own concoction, which has been a hit with my family and friends for many years now.
This lamington recipe produces a light, yet firm, vanilla sponge which goes perfectly with the rich chocolate icing. It’s seriously one of my favorite cake recipes ever.
4.5 oz unsalted butter , softened
1 cup caster sugar
3.5 tsp baking powder
1/2 cup milk (low or full fat)
1/2 tsp vanilla extract
3 eggs , room temperature
1 3/4 cups flour, plain / all purpose, sifted
4 cups icing sugar (confectionary sugar), sifted
1 tbsp unsalted butter
1/2 cup + 2 tbsp boiling water
1/3 cup cocoa powder
3 – 4 cups desiccated coconut
Preheat the oven to 180°C/350°F. Spray a 20 cm x 30 cm cake pan and line it with parchment paper.
Using a mixer, uniformly beat the butter, sugar, and vanilla for 1 minute and a half to 2 minutes, then add the eggs and beat well enough that the butter and sugar do not clump together as you mix the dough.
Combine the flour and baking powder in a mixing bowl, then strain through a sieve into the butter mixture. Note that the dough should not be poured into the mixture, but rather added in small increments to promote the process. Mix the flour, then add the powder and milk, stirring constantly to ensure that all of the ingre∂ιєnts are thoroughly combined. Repeat the procedure until the powder and milk are thoroughly combined.
Pour the batter into the pan and bake for 25-30 minutes, depending on the day the dough was made; the cake is done before you use it. A skewer inserted into the center of the cake finds no dough.
After the cake has baked for 5 minutes, remove it from the pan and set it aside to cool.
Prepare the sponge cake by cutting it into a 5×3 square or whatever size you choose, then placing it in the refrigerator compartment for around 1-1.5 hours to improve the cake’s hardness. The cake is not shattered.
Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.
Cover the cake sides with the chocolate coating prepared, then sprinkle with a layer of prepared coconut and move to the tray; remember that the chocolate coating should not be too dense, but not too thin. Stop not being able to stick the coconut’s outer layer.
The cake is finished, wait for 1,2 hours for the coat to take shape and then you can rest αѕѕured to enjoy this delicious cake.