“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.”
- 1/2 cup butter
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
- 4 cups confectioners’ sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons butter, melted
- 1/2 cup milk
- 2 (8 ounce) packages flaked coconut. [-Note: desiccated coconut is a slightly dried shredded coconut - not sweetened.-]
- Heat oven to 375°F;.
Grease and flour an 8x12 inch rectangular pan.
Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
- Add the eggs one at a time, beating well with each addition.
Add the flour mixture alternately with the milk; beat well.
- Pour the batter into the 8x12 inch pan.
- Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
- Let stand 5 minutes, then turn out onto a wire rack and cool completely.
- Store overnight to give the cake a chance to firm up before Icing.
- In a large bowl, combine confectioners’ sugar and cocoa.
- In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
- Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.
- Cut the cake into 24 squares.
- Place coconut in a shallow container.
- Using a fork, dip each square into the icing, then roll it in the coconut.
- Place onto rack to dry.
- Continue for each piece.