Lamingtons

🧂 Ingredients

• 300g Self-raising flour
• 300g Caster sugar
• 150g Unsalted butter
• 4 Large eggs
• 185ml Milk
• 2 tsp Vanilla extract
• 500g Icing sugar (confectioners' sugar)
• 60g Unsweetened cocoa powder
• 160ml Boiling water
• 30g Unsalted butter
• 300g Desiccated coconut

👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (160°C fan/350°F). Grease and line a 23cm (9-inch) square baking tin with parchment paper.

   ⏱️ 5 minutes
2. 2

   In a large bowl, cream together the softened butter and caster sugar using an electric mixer until the mixture is very pale, light, and fluffy. This should take about 5-7 minutes. Gradually beat in the eggs, one at a time, ensuring each addition is fully incorporated before adding the next. If the mixture looks like it's curdling, add a tablespoon of the sifted flour with each egg.

   ⏱️ 10 minutes
3. 3

   Gently fold in the sifted self-raising flour in two additions, alternating with the milk. Begin and end with the flour. Fold until just combined; be careful not to overmix. Stir in the vanilla extract.

   ⏱️ 5 minutes
4. 4

   Pour the batter evenly into the prepared baking tin. Smooth the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean and the cake springs back when lightly touched.

   ⏱️ 35 minutes
5. 5

   Allow the cake to cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely. For easier handling and cleaner cuts, once completely cool, wrap the cake tightly in plastic wrap and refrigerate for at least 1 hour, or freeze for 30 minutes.

   ⏱️ 1 hour 10 minutes (including cooling)
6. 6

   Once chilled, cut the cake into 16 equal squares (e.g., cut into quarters, then quarters again). Prepare the chocolate icing: in a heatproof bowl, combine the sifted icing sugar and sifted cocoa powder. Add the cubed butter and boiling water. Whisk vigorously until the icing is smooth, glossy, and free of lumps. It should be thick enough to coat the cake but still pourable.

   ⏱️ 15 minutes
7. 7

   Place the desiccated coconut in a shallow dish or bowl. Working with one cake square at a time, use two forks or tongs to dip it into the chocolate icing, ensuring all sides are coated. Allow any excess icing to drip back into the bowl for a few seconds.

   ⏱️ 20 minutes
8. 8

   Immediately transfer the coated cake square to the dish of coconut and roll it gently until evenly coated on all sides. Place the coated lamington on a wire rack set over a baking sheet (to catch drips). Repeat with the remaining cake squares and icing.

   ⏱️ 20 minutes
9. 9

   Allow the lamingtons to set completely on the wire rack, which may take about 30-60 minutes. Once set, store them in an airtight container at room temperature for up to 3 days. They are a classic treat, especially popular for Australia Day celebrations.

   ⏱️ 30-60 minutes (setting time)

💡 Pro Tips

• ✓Chilling the cake makes it firmer and much easier to cut and coat without crumbling.
• ✓Work relatively quickly when dipping the cakes, as the chocolate icing can start to set.
• ✓For a richer chocolate flavour, use a good quality cocoa powder.
• ✓Ensure your icing is the right consistency – too thin and it will run off, too thick and it will be difficult to coat.

🔄 Variations

• For a jam-filled lamington, cut the cake squares in half horizontally, spread with jam, then sandwich back together before dipping.
• Experiment with different flavoured icings, such as strawberry or raspberry, by adding fruit puree or flavouring extracts.
• Add a splash of coffee liqueur or rum to the chocolate icing for an adult twist.

🥗 Nutrition

Per serving