Teresa's Recipes
Classic Lamington Cake
Indulge in the delightful charm of Lamington Cake, a quintessential Australian dessert that features moist squares of sponge cake, generously coated in rich chocolate icing and rolled in fluffy desiccated coconut. This treat not only offers a delightful texture contrast but also a sweet flavor explosion that will transport you straight to the land down under with every bite. Traditionally enjoyed during afternoon tea or festive celebrations, Lamingtons are a nostalgic favorite that brings warmth and joy to any gathering.
Ingredients
- 125 grams, softened Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 125 ml Milk
- 30 grams Unsweetened cocoa powder
- 60 ml Boiling water
- 250 grams Icing sugar
- 100 grams Desiccated coconut
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 8g
- Carbs: 35g
- Protein: 3g
- Sodium: 150mg
- Sugar: 15g
Instructions
- Preheat the oven to 180°C (350°F) and grease a square cake tin (approximately 20cm x 20cm).
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add this dry mixture to the butter mixture, alternating with the milk. Mix just until combined; do not overmix.
- Pour the batter into the prepared cake tin, smoothing the top with a spatula.
- Bake in the preheated oven for about 25 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- While the cake cools, prepare the chocolate icing by mixing the cocoa powder with boiling water in a bowl until smooth. Gradually whisk in the icing sugar until you achieve a silky consistency.
- Once the cake is completely cool, cut it into equal squares (approximately 5cm x 5cm).
- Dip each square into the chocolate icing, ensuring all sides are well-coated, then roll them in desiccated coconut until fully covered.
- Place the coated lamingtons on a wire rack to set before serving. Enjoy them fresh or store them in an airtight container.
Tips
- For a fun twist, try adding a layer of raspberry jam between the sponge and the icing for a fruity surprise.
- Experiment with different coatings, such as chopped nuts or colored sprinkles, to create your unique version of lamingtons.