About the Dish:
Lamington is a traditional Australian dessert that consists of sponge cake coated in chocolate sauce and rolled in desiccated coconut. It is named after Charles Cochrane-Baillie, the 2nd Baron Lamington, who served as the Governor of Queensland from 1896 to 1901. This sweet treat is loved for its soft, moist cake and the delicious combination of chocolate and coconut flavors.
|Caster sugar||1/2 cup|
|Vanilla extract||1 teaspoon|
|All-purpose flour||1 1/2 cups|
|Baking powder||2 teaspoons|
|Desiccated coconut||2 cups|
|Cocoa powder||1/4 cup|
|Boiling water||1/2 cup|
|Icing sugar||1 1/2 cups|
- Step 1: Preheat the oven to 180°C (350°F). Grease and line a square baking pan with parchment paper.
- Step 2: In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the milk and vanilla extract.
- Step 3: In a separate bowl, combine the all-purpose flour and baking powder. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Pour the batter into the prepared baking pan and smooth the top.
- Step 4: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Step 5: Once the cake has cooled, cut it into small squares or rectangles. Place the desiccated coconut in a shallow dish.
- Step 6: In a separate bowl, whisk together the cocoa powder, boiling water, and icing sugar until smooth. Dip each cake square into the chocolate mixture, coating all sides, then roll it in the desiccated coconut. Place the coated lamingtons on a wire rack to set.
- Step 7: Repeat the dipping and rolling process until all the cake squares are coated and decorated with coconut. Allow the lamingtons to set for at least 2 hours before serving.