Australian Lamingtons
Instructions
- 1
Preheat oven to 180°C (350°F). Grease and line a 20cm square cake pan with baking paper.
- 2
Beat butter and 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 gently fold into the mixture alternating with milk, beginning and ending with flour.
- 5
Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes until golden and a skewer inserted comes out clean.
- 6
Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
- 7
Once cool, wrap cake in plastic wrap and refrigerate overnight (this makes it easier to cut and coat).
- 8
The next day, cut the cake into 16 even squares (4x4 grid).
- 9
For the chocolate icing: Sift icing sugar and cocoa powder into a bowl. Add butter and boiling water, whisking until smooth. The icing should be thin enough to coat but thick enough to stick.
- 10
Place coconut in a shallow dish. Working with one square at a time, use two forks to dip each cake square into the chocolate icing, coating all sides.
- 11
Immediately roll the coated square in coconut, pressing gently to help it stick. Place on a wire rack.
- 12
Repeat with remaining squares. Let stand for 30 minutes to set before serving.
Chef's Note
"These fluffy sponge squares dipped in chocolate and rolled in coconut are an Aussie icon that's easier to make than you think. Don't worry if they look a bit rustic – homemade lamingtons always taste better than store-bought, especially served with afternoon tea."
