Lamingtons

A popular delicacy in Australia, lamingtons are cubes of butter sponge cake coated with melted chocolate and rolled in coconut. I learned about this recipe from The Great Canadian Baking Show!

Ingredients:

Butter sponge cake

• 4.5 oz unsalted butter , softened

• 1 cup sugar

• 1/2 tsp vanilla extract

• 3 eggs , room temperature

• 1 3/4 cups all-purpose flour, sifted

• 3 1/2 tsp baking powder

• 1/2 cup milk

Chocolate glaze

• 4 cups icing sugar (confectioners’ sugar), sifted

• 1/3 cup cocoa powder

• 1 tbs unsalted butter

• 150ml (1/2 cup + 2 tbs) boiling water

Coating

• 3-4 cups unsweetened medium desiccated coconut

Method:

Cake

• Preheat oven to 350°F.

• Sift flour and baking powder together.

• Grease an 8" x 12" cake pan. Line with 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 or until a toothpick 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 completely. 

• Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.

Icing

• Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrupy consistency, not watery.

Coating

• Place coconut in a shallow bowl or pan with a large surface area.

• 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 a tray.

• Repeat with remaining sponges. 

• Stand for 1 to 2 hours, or until set.