Traditional Australian dessert made of sponge cake squares coated in chocolate icing and rolled in desiccated coconut.
Ingredients
Sponge Cake
- 4pieceeggs
- 1 1/2cupssugar
- 1cupoil
- 1tbspvanilla essence
- 2 1/2cupsself-raising flour
- 1cupmilk
- 1tspbaking powder
- 1/2tspsalt
Coating
- 2cupsdesiccated coconut
- 1 1/2cupsicing sugar
- 1/2cupcocoa powder
- 3tbspbutter
- 1cuphot milk
- 1tspvanilla essence
How to make Lamingtons
Sponge Cake
Preheat the oven to 180°C.
Whisk the sugar and eggs in a mixer until light and fluffy, about 3 minutes.
Add the oil and vanilla essence and mix again.
Add the flour, salt, and baking powder to the mixture alternately with the milk.
Pour the mixture into a rectangular or square greased baking tin.
Bake for 30-35 minutes at 180°C.
Allow to cool and then cut off any crusts.
Cut the sponge into small squares, about 4cm x 4cm.
Coating
Warm the milk and butter in a saucepan on medium heat.
Remove from stove and add icing sugar, vanilla essence, and cocoa powder. Stir well.
Roll each sponge square in the chocolate coating until all sides are covered.
Roll each coated sponge in desiccated coconut.
Decoration
Decorate with piping vanilla cream and place some caramel on top, if desired.
Tips & Tricks
Be generous with the chocolate coating to ensure the sponge is well covered.