The Lamington cake is a moist butter sponge cake dipped in chocolate then coated with desiccated Coconut. I just had to make these now that I am back home, and still thinking about these utterly delicious Australian Cake.
For the Cake:
3/4 cup Sugar
1 tsp Vanilla Extract
1 1/2 cups Self rising flour
1/2 cup Butter, melted
For the Chocolate Glaze:
3 tbsp Butter, melted
1/3 cup Cocoa powder
2 cups Confectioners Sugar
1 1/2 cups Desiccated coconut
Bake the Cake
Preheat your oven to 350°F. Grease and flour a square baking pan (about 9x9 inches), line with baking paper, and set aside.
In a large mixing bowl, beat the eggs, sugar, and vanilla extract until light and fluffy.
Sift in self-rising flour and mix well until combined.
Gently fold in the melted butter until the batter is smooth and well combined.
Pour the batter into the prepared baking pan.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan.
Freeze & Cut the Cake
Once the cake has cooled, freeze the cake for an hour.
When the cake is chilled, trim the edges and cut it into squares.
Prepare the Chocolate Glaze:
In a bowl, mix together the melted butter, cocoa powder, and confectioners sugar until you have a smooth and glossy chocolate icing.
Coat the Cake with Glaze:
Take each cake square and dip it into the chocolate icing, ensuring it is fully coated. Use a fork to help with the coating process, allowing any excess icing to drip off.
Coat in Desiccated Coconut:
After coating the cake square in chocolate icing, roll it in desiccated coconut until it is well covered.
Refrigerate lamingtons until set for about 15 minutes.
Serve them at room temperature.
Enjoy your homemade lamingtons!
Flour: Use either 1 1/2 cups self-raising flour or 1 1/2 cups plain flour plus 1 teaspoon baking powder.
Freezing or coating: Trying to coat a freshly cooked cake doesn't work; it just crumbles into the chocolate and makes a mess. The easiest way to coat the Lamingtons is as follows: Freeze the cake for 1 hour and then cut it into pieces just prior to coating.
Chocolate Glaze: It thickens as it cools, making it harder to work with. If this happens, just microwave it for 20 seconds to loosen it up (or set it over a saucepan with boiling water).
Coconut bowl: use a shallow one with a larger surface area; it makes it easier to roll cake around.
Storage: Store in an airtight container for 3 to 4 days, or freeze for 2–3 months, then thaw before serving.