A Sunday afternoon baking is a Sunday well spent in my opinion… After a long week at work I decided I’d treat myself with a batch of fresh lamingtons. There’s no better accompaniment to tea then a light and fluffy sponge dessert. I adore coconut and chocolate, so lamingtons is always a delight for me! This recipe is simple, sweet and down right delicious.
- 2 cups plain flour
- 4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup butter
- 3/4 cup white sugar
- 1 tbl vanilla extract
- 2 eggs
- 1/2 cup milk
- 3 cups sifted icing sugar
- 1/3 cup sifted cocoa powder
- 2 tbl butter, melted
- 1/2 cup warm milk
- 2 cups dried coconut
Makes around 24
Preheat the oven to 190 degrees. Grease a 8×12 pan.
Sift the flour, baking powder & salt together and set aside. Beat butter & sugar with an electric-mixer and in a very large bowl until light & fluffy. Note: This mixture should be noticeably lighter in colour.
Add the eggs, one at a time and allow each egg to blend right into the butter mixture and then add the next. Now beat in vanilla with the very last egg.
Pour in the flour-mixture alternately with milk, mixing until incorporated. Pour this batter into your prepared pan.
Bake in preheated oven for 30-40 minutes or until a knife inserted into the cake comes out clean. Allow it to stand for 5 minutes & then turn-out onto the wire rack & cool it completely.
In a large bowl, combine the sugar & cocoa. Now add the melted butter & warm milk, and mix them well to create a fluid (not too runny) icing.
Cut the sponge cake into squares. Pour out the shredded coconut into a small shallow bowl. Dip each square sponge into the chocolate icing, coating all the sides then roll them in the coconut.
Happy baking, love Jem x