Recipe Index

Ingredients

• 4.5 oz unsalted butter (, softened)
• 1 cup caster sugar
• 1/2 tsp vanilla extract
• 3 eggs (, room temperature)
• 1 3/4 cups flour (, plain/all purpose, sifted (Note 1))
• 3.5 tsp baking powder
• 1/2 cup milk ((low or full fat))
• 4 cups icing sugar ((confectionary sugar), sifted)
• 1/3 cup cocoa powder
• 1 tbsp unsalted butter
• 10 Tbsp (1/2 cup + 2 tbsp) boiling water
• 3 - 4 cups desiccated coconut
• Strawberry jam
• 1 cup cream
• 1 tbsp white sugar

Method

1. Heat the oven to 350°F, at 325°F fan-forced, sift the flour and baking powder together, and grease and line a 20 by 12 in cake pan with baking paper left overhanging on all sides.
2. Beat the softened butter, caster sugar and vanilla extract with an electric mixer on medium-high speed for 1 and a half to 2 minutes until the mixture turns light and fluffy.
3. Add the eggs one at a time, beating well after each addition so the batter stays smooth rather than curdled.
4. Fold in half the flour mixture gently, stir in half the milk, then repeat with the remaining flour and milk until the batter just combines.
5. Pour the batter into the prepared pan and bake it for 25 minutes until a skewer pushed into its centre comes out clean.
6. Stand the sponge for 5 minutes, lift it out by its paper overhang onto a wire rack and leave it to cool completely.
7. Cut the cooled sponge into 15 squares and freeze the pieces for 1 to 1 and a half hours so they survive coating without crumbling.
8. Mix the icing sugar, cocoa powder, tablespoon of butter and boiling water in a heatproof bowl until the icing runs smooth with a syrup consistency that is not watery, and put the desiccated coconut in a shallow bowl.
9. Roll each frozen sponge square in the chocolate icing using two forks, transfer it straight into the coconut and roll it quickly to coat every side, then set it on a tray.
10. Leave the coated lamingtons to stand for 1 to 2 hours until their coating sets before serving them.
11. For filled lamingtons, beat the cream with the white sugar to firm peaks, halve a coated lamington horizontally, spread its cut faces with strawberry jam, dollop the whipped cream on, replace its lid and keep that lamington refrigerated.

Prep: 40 min · Cook: 25 min · Total: 65 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data