There is no cake more Australian than Lamingtons. A classic vanilla sponge dipped in chocolate then coated with coconut, this is a cake you will see at weekend fundraisers and in every suburban bakery.
I don’t “bake”. I can bake, but I don’t do it much. I’m one of those people that will take savoury over sweet anyday of the week. Give me a choice between a bag of chips or a Snickers bar, and I’ll take the chips every time. Put a chocolate croissant and a hash brown in front of me for breakfast, and in the blink of an eye the hash brown will be gone.
However, I pulled out my mixer because I have two causes for celebration – Australia Day which is coming up on 26 January (more recipes coming!), and to celebrate my friend Meggan from Culinary Hill’s new baby girl!
New babies – always so exciting!! With the flurry of Christmas and New Years’, my friends and I didn’t manage to get organised to do something for her before her baby was born, so we’re having a virtual belated baby shower for her!
So I’ve made these Lamingtons in her honour! Sending them to her virtually, all the way from Down Under here in Australia! And joining me for this virtual baby shower are: Janette from Culinary Ginger, Helen from Scrummy Lane, Mira from Cooking LSL, Allie from Baking a Moment, Kathleen from Hapa Nom Nom and Maggie from Omnivore’s Cookbook. Pop over to see what they’ve made for the Meggan’s baby shower!
Are you baking anything this week? What are your favourite things to bake? I would love to build up the baking / sweet treats section of this blog!
- 125 g / 4.5 oz unsalted butter , softened
- 1 cup (220g) caster sugar
- 1/2 tsp vanilla extract
- 3 eggs , room temperature
- 1 3/4 cups (260g) self raising flour , sifted (or 3 1/2 tsp baking powder + plain flour, in total 1 3/4 cups)
- 1/2 cup (125 ml) milk (low or full fat)
- 3.5 cups (420g) icing sugar (confectionary sugar)
- 1/4 cup (17g) cocoa powder
- 1 tbsp (15g) unsalted butter
- 1/2 cup (125 ml) boiling water
- 3 - 4 cups desiccated coconut
- Preheat oven to 180C/350F (or fan forced 160C/320F).
- Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
- Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
- 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 25 minutes until a skewer inserted into the centre comes out clean.
- Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool.
- Cover with tea towel and leave for 12 hours (or so).
Prepare Cake to Coat
- Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 1)
- Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)
- Place half the coconut in a shallow bowl with a largish surface area (Note 3).
- Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
- Repeat with remaining sponges. Add remaining coconut when needed.
- Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!