Sweet Stuff, LauraK. Wright

Lamingtons

Sweet Stuff, LauraK. Wright
Lamingtons

Made by: Laura


I discovered these coconutty clouds of joy while living as an expat Irish person in Sydney. Something of a national favourite, they’re a popular dessert to serve at Australia Day parties. I truly believe that everyone (who doesn’t hate coconut, chocolate and being happy) should taste these as soon as humanly possible. Enjoy!

 
lamingtons.jpg

Recipe

Lamingtons

Servings: 15 squares

Prep time: 30 minutes

Cook time: 20 minutes

Total time: 50 minutes

Ingredients

For Sponge Cake

  • 5 large eggs, room temperature

  • ¾ cup superfine or berry sugar (not granulated)

  • 1 cup self-raising flour

  • ¼ cup butter, melted, cooled

For Chocolate Icing

  • 3½ cups icing sugar

  • ½ cup cocoa

  • 2½ tbsp butter, melted

  • ⅔ cup boiling water

  • 3 cups shredded
    unsweetened coconut

Directions

For Sponge Cake

  1. Heat oven to 350˚F (or 320˚F if using convection oven). Grease a 12x8-inch
    tin and/or line with parchment paper.

  2. With an electric mixer, beat the eggs and superfine sugar in a large bowl for 10 minutes or until very thick and pale.

  3. Sift the flour into the mixture and gently whisk to combine.

  4. Lightly pour the cooled, melted butter into the mixture, whisking again until incorporated.

  5. Pour batter into the baking tin and bake for 17 to 20 minutes until golden. The top should spring back lightly when touched.

  6. Allow to cool for 10 minutes in the tin.

  7. Place a sheet of parchment paper on top of the sponge. Overlay a rectangular cake rack and gently tip the tin to remove the cake onto the rack. Turn the cake right side up.

  8. Allow to cool completely.

  9. Once cooled, place in a container and, if you have the patience of the gods, allow it to sit for a full 24 hours before you do the icing.

  10. If you’re like me and the above sounds entirely ridiculous, then allow sponge to cool fully at room temperature. Trim the edges and cut it into squares, then place in the refrigerator.

For Chocolate Icing

  1. Sift the icing sugar and cocoa into a large bowl.

  2. Add the butter and boiling water and mix into a runny icing.

  3. Place the desiccated coconut in a tray or shallow bowl.

  4. Take the cake out of the refrigerator and place one square onto a fork and dip it into the icing, letting excess run off. Then coat it in coconut on all sides.

  5. Place each Lamington on a wire rack over the baking tray to set. Do this until all cakes are deliciously done.

  6. Eat immediately!

Tip o’ the trade:

If the icing stiffens while you’re coating the sponge, add a little cold water.