A lamington is an Australian cake, made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture.
Ingredients of LAMINGTON CAKE
- Butter cake:
- 240 g/ 8.4 all-purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 120 g butter, soft
- 150 g granulated sugar
- 2 eggs (medium in Germany, large in the US)
- 1 teaspoon vanilla extract
- 125 ml milk
For the chocolate icing:
- 325 g cup icing sugar
- 65 g, 2/3 cup unsweetened cocoa powder
- 75 g, 1/3 cup unsalted butter
- 250 ml, 1 cup milk
- 200 g, 2 cups desiccated coconut
INSTRUCTIONS of LAMINGTON CAKE
- Bake the butter cake a day in advance because it must be kept overnight in the refrigerator.
- Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit. Grease a baking dish.
- Sift together the flour, baking powder and salt. Put aside.
- In another bowl, beat the butter until creamy. Add the sugar and beat until it is pale and soft. Add an egg, beat well to incorporate, then add the second egg and vanilla extract and also incorporate.
- Set the mixer to the lowest speed. You can also add flour and milk, starting and ending with the flour. Beat the mixture only for a short time until smooth, do not beat too much.
- Put the dough in the prepared baking dish and bake for 25 to 30 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave the cake in the baking dish for about 10 minutes, then transfer it to a wire rack and allow it to cool completely.
- When completely cooled, wrap it well in plastic wrap / plastic wrap and refrigerate overnight. This will help the cake become more stable and crumble less when you dip it in the chocolate frosting.
- The next day, cut the butter cake into regular squares of about 5 cm / 2 inches. Place a wire rack on top of a large baking sheet that will catch possible chocolate or coconut drops.
- Sift the icing sugar and cocoa powder. Put aside. 10. Melt the butter in a saucepan large enough to hold the entire mixture of icing sugar and cocoa powder.
When the butter has melted, add the milk, mix and start adding the mixture of icing sugar and cocoa powder, whisking all the time. Add only about 1 cup at a time, whisk well and continue adding the sugar until everything is well incorporated and lump-free.
11. Give half the chocolate mixture in a bowl and leave the rest in the pan. Dividing the mixture in half will help in case the cake crumbles too much. This way you can dip the first half of the cake squares in the bowl and if it becomes too crumbly you can continue with the remaining pieces of cake using the fresh chocolate frosting left in the pan.
12. Do the same with the dried coconut and for the same reason. Give only 1/3 of the coconut on a plate and when the coconut becomes too “dirty” and you have too many chocolate lumps in it, throw them out and add fresh coconut to the plate.
13. Dip the lamingtons in the chocolate mixture and coat them one by one with coconut.
14. Work carefully (the cake squares are delicate), but fairly quickly. Turn the lamingtons into chocolate using two forks, then take the square on a fork and allow the excess chocolate to drip a little before placing the piece of cake in the coconut. Roll the lamington in the coconut with the forks, transfer it to the grill and continue with the next lamington.
15. When finished, you can refrigerate the lamingtons until they are set (it won’t take long), but let them return to room temperature before serving.