This Australian favourite is so delicious. Lamingtons remind me of my childhood and the run up to Eid. I remember spending many an evening icing Lamingtons at both home and at my aunts house dipping bits of cake in chocolate and coconut.
In this recipe, a buttery moist sponge cake is dipped in chocolate icing and coated in desiccated coconut.
Preheat oven to 180 ° C/160 °C Fan or Gas Mark 4.
Grease and line a 20x30cm rectangular baking tin.
Cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well in between each addition.
Fold in flour bit by bit.
Add milk bit by bit and fold in.
Scrape the batter into the tin. Bake in the preheated oven for 25 - 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool for 10 minutes and then turn out onto a wire rack to cool completely. Store covered overnight.
Heat Milk and Butter in a pot till melted.
Combine icing sugar and cocoa in a bowl. Stream in the milk and butter and whisk together to form a smooth icing.
Cut the cake into 20 - 24 squares.
Place coconut in a large bowl.
Use a fork to dip cooled cake squares into the icing. Then place cake in coconut.
Continue with remaining cake pieces. Place on a wire rack over a tray or a sheet of greaseproof paper and leave to set for 1 hour.
You can place the cooled cake in the fridge or freezer before icing to make it easier to handle.
There are 3 ways to serve these:
You can ice them and add coconut (flakes or desiccated). Like in this recipe.
Or you can fill them with jam and cream.
You can also pipe a chocolate or puree into the centre.
These keep well for up to a week in an airtight container.
They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.