Lamingtons are a favorite treat of Australians. These little sponge cakes are covered in chocolate and coconut – never a bad thing in my book! Lamingtons are the staple of Australian school and church fairs. It is believed they were named after Lord Lamington. He was the governor of Queensland between 1895 and 1901. Regardless of who they are named after, they are delicious!
For this recipe, you will need butter, white sugar, vanilla extract, eggs, all-purpose flour, baking powder, salt, milk, confectioner’s sugar, unsweetened cocoa powder, and flaked coconut.
Preheat the oven to 375 degrees. Grease and flour an 8×12 inch rectangular baking dish. Sift 2 cups of all-purpose flour, 1/8 teaspoon of salt, and 4 teaspoons of baking powder then set that aside. In a large bowl, combine 1/2 cup of butter, 3/4 cup of white sugar, and 1 teaspoon of vanilla extract. Add two eggs, one at a time, beating well each time you add one. Add your flour mixture, alternating with 1/2 cup of milk. Mix well. Pour that in the baking dish and cook for 30 – 40 minutes. You can test to see if it is done by sticking it with a toothpick. When the cake is done, the toothpick should come out clean. Let this stand a few minutes then place on a wire rack for cooling. Put the cake in the fridge overnight so it can firm up before icing.
To make the icing, combine 4 cups of confectioner’s sugar and 1/3 cup of unsweetened cocoa powder in a large bowl. In a small saucepan over medium heat, combine 1/2 cup of milk and 2 teaspoons of butter. Stir until the butter is melted. Gradually add the warm milk to the sugar mixture and mix well. Place two 8-ounce packages of flaked coconut in a shallow platter. Spear a piece of cake with a fork, dip it into the icing, and then roll it in the coconut. Lay out a piece of parchment paper and place a rack on top of it. Lay each piece of cake on top of the rack. Once it is dried, it is ready to eat!
