"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. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened."
Lamington Recipe
SYD'S LAMINGTONS
Makes about 20
150 g softened butter
2/3 cup caster sugar
2 eggs
1/2 teaspoon vanilla extract
4 tablespoons milk
275 g self-raising flour
2 1/2 cups desiccated coconut, to coaticing
3 tablespoons cocoa
3 tablespoons drinking chocolate
3 tablespoons water
3 tablespoons caster sugar
30 g butter
Preheat the oven to 180°C. Lightly grease a 25-cm x 20-cm lamington pan and line with non-stick baking paper.
Cream the butter and sugar until light and fluffy. In another bowl, beat the eggs, vanilla extract and milk. Slowly beat this mixture into the butter mixture.
Fold in the sifted flour and add more milk if necessary to form a smooth batter.
Pour into the prepared pan and bake for 30 minutes or until golden.
Cool for 5 minutes before turning out onto a wire rack to cool completely.
Meanwhile, combine all the icing ingredients in a saucepan and stir over a gentle heat for 5-6 minutes, until the mixture is smooth and glossy. Remove and cool a little.
When the cake is completely cold, cut into twenty squares. Using tongs or a metal skewer, dip each square into the icing to completely cover it, then roll in the coconut. Continue until all the cakes have been iced and covered with coconut.