A few weeks back Rose and I were paddling and chatting. She mentioned she had lived in Melbourne when she was a child, and she used to love these cakes covered in coconut and chocolate. Lamingtons? I promised to make her some.
On Friday night we were going to a wine and cheese party, what better contribution to a wine and cheese party than lamingtons?
I had forgotten that even though they are easy to make they are bloody messy.
Sponge Cake Ingredients:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- preheat oven to 350F or 180C
- In a large bowl whisk together flour, baking powder and salt
- Beat butter until soft (normally in an eletric mixer, but mine is in storage, so I used the old fashioned method, a bowl in a sink of warm water and a wooden spool).
- Add sugar and beat until light and fluffy
- Add vanilla extract and beat until combined
- Add flour mixture and milk, in 3 additions starting and ending with the flour
- Spread the batter into 8x8 cake pan
- Bake for 20-25 minutes until skewer comes out clean
- Cool cake in pan for 10 minutes. Then cool completely on wire rack.
- Wrap in plastic wrap and refridgerate for several hours or overnight.
Chocolate Icing Ingredients
- 4 cups icing sugar
- 1/3 cup unsweetened cocoa powder
- 3 tbsp unsalted butter
- 1/2 cup milk
- Place sugar, cocoa, butter and milk in a bowl over saucepan of simmering water
- Stir mixture until it becomes smooth and reaches a liquid consistency
Cut cake into 16 squares
Cover each of the 16 squares in chocolate icing - I did 4 at a time
Then dip in coconut (dessicated coconut is best, but I couldn't find any and used sweetened coconut)
Leave to set
Eat or can be stored in an airtight container for a few days
I made 8 of the squares as above. The other 8, I cut in half, spread a layer of blackberry jam and put them back together before covering in chocolate icing and coconut.