Lamingtons- Australia #97
Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat. We had these tasty cakes when we traveled through the Outback of Australia. The ones we had were also filled with a raspberry jam.Cake:
2 c. flour
4 tsp. baking powder1/8 tsp. salt
1/2 c. butter, room temperature
3/4 c. sugar
1 tsp. vanilla
2 eggs, room temperature
1/2 c. milk
Icing:
4 c. confectioners' sugar, sifted1/3 c. cocoa powder, sifted
2 T. butter, melted
1/2 c. warm milk
1 lb. unsweetened dried coconut
- Cake: Preheat oven 375F. Grease and flour an 8 X 12 inch pan.
- Sift together the flour, baking powder, and salt. Set aside
- Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
- Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
- Beat in the vanilla with the last egg.
- Pour in the flour mixture alternately with the milk, mixing until just incorporated.
- Pour batter into the prepared pan and bake 30-40 minutes or until a toothpick inserted in middle comes out clean.
- Let stand 5 minutes, then turn out onto a wire rack and cool completely.
- Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
- Icing: In a large bow, combine confectioners' sugar and cocoa.
- Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
- Assemble: Cut the cake into 24 squares.
- Place waxed paper on a work surface, and set a wire rack on the paper.
- Pour the shredded coconut into a shallow bowl.
- Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut.
- Place onto rack to dry.
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