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Lamingtons

Lamingtons are chocolate coated cubes of sponge cake, rolled in desiccated coconut; usually served with whipped cream and afternoon tea.

  • 6 ounces /(170 grams) sugar
  • 2 ounces(60 grams) butter
  • 1 teaspoon vanilla essence
  • 2 eggs, well beaten
  • 1/4 cup (65 mls) milk
  • 8 ounces (220 grams) self raising flour, sifted
  • 1/4 cup hot water
  • 1 cup icing sugar (confectioner's sugar)
  • 1 dessertspoon cocoa
  • 2 cups desiccated coconut (approximate)
  

METHOD

Cream sugar and butter together. Stir in vanilla to blend. Add eggs and milk alternately with the sifted flour.

Pour the mixture into a 11 x 9 inch baking pan. (In Australia called a lamington tray.) Cake will be about 2 inches high.

Bake in a moderate 375° F (185° C) oven for about 30-40 minutes.

Icing: Mix hot water with icing sugar and cocoa.

Place coconut into a shallow tray.

When the cake is quite cold, cut into two inch squares and dip into the chocolate icing then roll each cube in the desiccated coconut until well coated.

Yield: About 20 lamingtons.

This recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker        read Margaret's article about Australian food

"It is said that Lamingtons were invented in the Queensland Government House kitchen as a creative use for stale sponge cake. I do not recommend that you use stale cake, but the mixture is easier to handle if the cake is not too fresh and crumbly. They are named after Lady Lamington, the wife of the Governor of Queensland from 1896 to 1901." Margaret E. Walker

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