Australian Lamingtons
Ingredients
- • 125 g unsalted butter
- • 150 g caster sugar
- • 3 item eggs
- • 5 ml vanilla extract
- • 185 g self-raising flour
- • 80 ml milk
- • 500 g powdered sugar
- • 75 g unsweetened cocoa powder
- • 190 ml boiling water
- • 15 g butter for icing
- • 360 g desiccated coconut
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
