Australian Lamingtons
Instructions
- 1
Preheat oven to 180°C (350°F). Grease and line a 20cm (8-inch) square cake pan with parchment paper.
- 2
Cream butter and caster sugar together until light and fluffy, about 3-4 minutes.
- 3
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- 4
Sift flour and fold into the mixture alternately with milk, starting and ending with flour.
- 5
Pour batter into prepared pan and bake for 30-35 minutes until golden and a skewer comes out clean.
- 6
Cool in pan for 5 minutes, then turn onto a wire rack. Cool completely, then wrap and refrigerate overnight.
- 7
Cut the cake into 16 even squares (4x4 grid).
- 8
For the chocolate icing: Sift powdered sugar and cocoa powder into a bowl. Add boiling water and butter, stirring until smooth and glossy.
- 9
Place coconut in a shallow dish. Using two forks, dip each cake square into the chocolate icing, ensuring all sides are coated.
- 10
Immediately roll the coated square in coconut, pressing gently to help it stick.
- 11
Place on a wire rack and repeat with remaining squares. Let set for 30 minutes before serving.
Chef's Note
"The key to perfect lamingtons is refrigerating the cake overnight - this makes it much easier to handle when dipping. Work quickly when coating to prevent the cake from breaking apart, and use a fork technique rather than your hands to keep things tidy."
