Recipe for Australian lamingtons

As a result of the poll that we posted on facebook, we are writing an article about Australia.

To give you a bit of a preview about Australian recipes we give you a recipe for a typical Australian treat.

Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most.

Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge.

We wish you a lot of fun with preparing this recipe and hope you like it!

Ingredients

  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup milk
  • 4 cups confectioners’ sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons butter, melted
  • 1/2 cup milk
  • 2 (8 ounce) packages flaked coconut
 Preparation
  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8×12 inch rectangular pan. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.
  3. Pour the batter into the 8×12 inch pan. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
  4. To make the Icing: In a large bowl, combine confectioners’ sugar and cocoa. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
  5. Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.

Note: desiccated coconut is a slightly dried shredded coconut – not sweetened.”

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