These are Australia’s national confection - an Antipodean delight of sponge cake, chocolate and coconut!
Lamingtons
Preparation time 30 mins - Baking time 25-30 mins - Makes 16
Ingredients
For the cake:
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- 120g butter, softened
- 150g granulated sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 285g plain flour, sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 120ml natural yogurt
- 30ml milk
For the frosting:
- 450g icing sugar, sifted
- 30g cocoa
- 40g butter
- 120ml milk
- 150g coconut
Method
- Preheat the oven to 180˚C/160˚ fan /gas mark 4. Grease and line a 20cm square cake tin. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the eggs and vanilla extract and mix well.
- Mix the flour, baking powder and salt together in another bowl. Add alternate quantities of the dry ingredients and the yogurt and milk to the butter, sugar and egg mixture, beating slowly until all the ingredients are combined into a stiff mixture. Pour into the prepared cake tin and level the top. Bake for 25-30 mins until the cake is a pale golden colour and firm to the touch. Turn out onto a wire rack and allow to cool.
- For the frosting, place the icing sugar, cocoa, butter and milk in a heatproof bowl over a pan of gently simmering water. Stir until the sugar and butter have melted then remove from the heat and beat until smooth.
- Cut the cooled cake into 16 squares, secure the squares one at a time, at an angle to the end of a fork then dip into the frosting until completely covered. Allow the excess frosting to drip back into the bowl then roll the frosted squares in the coconut and leave to set for 30 mins.
