Lamingtons
Source of Recipe
Traditional Australian recipe
Recipe Introduction
Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, madeira cake or genoise sponge. Note: dessicated coconut is a slightly dried shredded coconut - not sweetened.
List of Ingredients
- 1 1/2 cups self raising flour
- 1/3 cup cornflour
- 185g butter, softened
- 1 cup caster sugar
- 2 teaspoons vanilla essence
- 3 eggs, lightly beaten
- 1/2 cup milk
- 3/4 cup thick cream
- Icing:
- 4 cups icing sugar
- 1/3 cup cocoa powder
- 30g butter, melted
- 2/3 cup milk, extra
- 3 cups dessicated coconut (approx)
Instructions
- Preheat oven to 180c. Brush a shallow square cake tin with melted butter or oil. Line base and sides with baking paper.
- Sift flour and cornflour into large bowl. Add butter, sugar, essence, eggs and milk.
- Using electric beaters, beat on low speed for 1 minute or until ingredients are moistened. Beat mixture on high for 3 minutes or until mixture is free from lumps and increased in volume. Pour into prepared tin and smooth the surface.
- Bake for 1 hour. Leave cake in tin for 3 minutes before turning onto wire rack to cool
- Using a serrated knife, trim cake top until flat. Trim crusts from side of cake. Cut cake into large squares.
- To make icing, sift icing sugar with cocoa. Combine with butter and milk in medium heatproof bowl. Stand bowl over pan of simmering water, stirring until icing is smooth and glossy. Remove from heat
- Place 1 cup of coconut on a sheet of greaseproof paper. Using 2 forks, roll a piece of cake in chocolate icing. Hold cake over the bowl and allow excess icing to drain.
- Roll cake in coconut, place on wire rack. Repeat with remaining cake.
Final Comments
Before you cut the cake into smaller pieces, you could slice in half horizontally and add whipped cream. Then piece back together before cutting into smaller squares.
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