Lamingtons

Tags: #cakes #australian #classic Serving: 16 pieces Total time: 5 hours

Tender vanilla sponge squares dipped in chocolate icing and rolled in coconut—the quintessential Australian treat.

Ingredients

Sponge cake:

• 120 g unsalted butter, softened
• 180 g caster sugar
• 200 g eggs, without shells (about 4 large)
• 5 ml vanilla extract
• 240 g plain flour
• 10 g baking powder
• 2 g fine sea salt
• 120 ml whole milk

Chocolate icing and coating:

• 500 g icing sugar (powdered sugar)
• 60 g unsweetened cocoa powder
• 40 g unsalted butter
• 5 ml vanilla extract
• 200 ml boiling water
• 350 g fine desiccated coconut

Steps

1. Preheat the oven to 180°C.
2. Grease a 20 cm square cake pan.
3. Line the pan with baking paper.
4. Sift the flour, baking powder, and salt into a bowl.
5. Beat the eggs and vanilla in a jug to combine.
6. Cream the butter and caster sugar in a mixer until pale and fluffy.
7. Beat in one-third of the egg mixture until incorporated.
8. Beat in the second third of the egg mixture until incorporated.
9. Beat in the remaining egg mixture until incorporated.
10. Fold in one-third of the flour mixture until just combined.
11. Mix in half of the milk until just combined.
12. Fold in the second third of the flour mixture until just combined.
13. Mix in the remaining milk until just combined.
14. Fold in the remaining flour mixture until just combined.
15. Scrape the batter into the prepared pan.
16. Smooth the surface.
17. Bake the cake for 25–30 minutes until a skewer emerges clean.
18. Transfer the pan to a wire rack.
19. Cool the cake in the pan for 10 minutes.
20. Turn the cake out onto the rack.
21. Peel off the baking paper.
22. Cool the cake completely.
23. Wrap the cake tightly in plastic wrap.
24. Chill the cake for 1 hour.
25. Trim 3–5 mm from each edge of the cake.
26. Cut the cake into 16 equal squares.
27. Chill the squares for 30 minutes.
28. Sift the icing sugar and cocoa into a medium bowl.