Homemade lamingtons are a childhood favourite and a classic sweet treat. A light butter cake coated in a rich chocolate icing and tossed in desiccated coconut.
- Sponge Cake
- 1 cup (150g) plain all purpose flour
- 1/4 cup (30g) cornflour or arrowroot powder
- 1 1/2 tsp (9g) baking powder
- 3 large eggs, at room temperature
- 1/2 cup (120g) raw or white caster sugar
- 40g unsalted butter, melted then slightly cooled
- 1/2 cup (125ml) milk, at room temperature
- Chocolate Icing
- 2 cups (300g) icing sugar/powdered sugar
- 1/3 cup (40g) unsweetened natural cocoa powder
- 20g unsalted butter, melted
- 140ml boiling water
- Coconut Coating
- 2 cups (160g) desiccated coconut
- Sponge Cake
- Preheat oven to 180ºC (356ºF). Grease a 7-inch x 11-inch (20cm x 30cm) rectangle baking tray with butter. Then line with baking paper, set aside.
- In a medium sized mixing bowl, sift together flour, cornflour (or arrowroot if using) and baking powder. Set aside.
- In the bowl of a stand mixer with the whisk attached, or a large mixing bowl using an electric hand beater, add room temperature eggs.
- Beat eggs on medium-high speed until light in colour and frothy, about 1 minute and 30 seconds.
- Gradually add sugar, 1/3 at a time, beating for a few seconds after each addition. Scraping down the sides if excess sugar is stuck to the sides.
- Continue to beat eggs on high speed for 6-7 minutes until mixture is thick. To test, lift up the whisk and let it fall back down in a figure 8 shape, the consistency should be that of a thick ribbon. It should hold it’s shape for a few seconds on top of the mixture, refer to above image for a visual.
- Whilst eggs are beating, go ahead and melt your butter in a small bowl then set aside to cool slightly before adding to the egg mixture.
- Once eggs are whipped, sift over half of the flour mixture, using a large metal spoon or spatula, gently fold the flour into the eggs, ensuring to keep as much air as possible in the mixture, fold until just combined.
- Sift over remaining flour and gently fold until well combined and no pockets of flour remain, ensuring not to over-mix/avoid deflating too much.
- Pour in melted butter and milk, gently fold until well combined, ensuring not to over-mix.
- Pour batter into lined pan. Smoothing it out in an even layer.
- Bake for 18-20 minutes until the top springs back when lightly touched and a skewer inserted into the middle comes out clean.
- Remove from oven and allow to cool in pan for 10 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
- Once cooled, cut cake into 15 squares, refer to above image. Transfer cakes to a wire rack with a baking tray or a sheet of baking paper underneath to catch the drippings for when they’re iced.
- Chocolate Icing
- In a large mixing bowl, add icing sugar and cocoa, whisk until well combined.
- Pour in melted butter and boiling water, whisk until well combined and smooth with no pockets of icing sugar or cocoa remaining.
- Coconut Icing
- Pour coconut on a flat tray or in a shallow bowl and set it aside next to the chocolate icing.
- Working with one cake square at a time, place in chocolate icing. Use a fork to turn it over to coat completely. It doesn’t have to sit in the icing for long, just dunk and remove.
- Lift cake out of icing with the fork and allow excess icing to drip back into the bowl.
- Place cake in coconut and gently move around/toss to coat in the coconut. Remove with fork and place on the wire rack.
- Repeat with remaining cakes. Allow lamingtons to stand at room temperature for 30 minutes or until they have set.
- Store in an airtight container, in a dark dry pantry for 3-4 days. Or refrigerate if room temperature is too warm and the icing will melt. To serve from refrigerator, sit at room temperature for 15 minutes before enjoying.