Aussie Lamington

These melt in the mouth vanilla sponge cakes are dipped in a rich chocolate icing and covered all over with shredded coconut. They are perfect for hightea.

I have wanted to make these pretty cakes forever. When my friend from work had a baby I made these for the first time and it turned out great. My friend loved it and wanted the recipe. So here it is.  

Sponge 
1 cup sugar
4 eggs
1 tsp vanilla extract
1 ½  cup all purpose flour
1 tsp baking powder
100g melted butter (less than one stick)

Icing 
50g melted butter 
6 tablespoon cocoa powder 
160ml whole milk
2 ¼  cup icing sugar
1/2 tsp of salt 
2 ½  – 3  cups – desiccated coconut

Sponge

1. Heat oven to 340 degree
2. Line a 12 x 9 inch pan with parchment paper.
3. Add sugar, 4 eggs and vanilla to a stand mixer and whisk it until it is nice and fluffy. The mixture should look pale and thick. 
4. Sift 100 grams of flour to the whipped egg mixture and incorporate it slowly by folding it in using a rubber spatula. Be gentle with this mixture as  you don’t  want to deflate the air.
5. Once the first half of flour is incorporated fully, add the rest of the flour and 1 tsp of baking powder. Sift the flour. Using folding motion gently mix the flour.
6. Add 100 grams of melted butter and fold it as you did the flour. 
7. Pour this batter to the prepared pan.
8. Bake for 25-30 minutes until the skewer inserted to the middle comes out clean. 
9. Cool the cake completely preferably overnight in the fridge. 

Icing 

1. Trim the edges of the cake and use a ruler and cut it into even squares (2 inch squares).
2. Melt 50 gms of butter and mix the cocoa powder so that the flavors bloom.
3. Add milk to the cocoa mixture and once that is mixed add icing sugar and salt to it and whisk until it is completely combined. 

Steps for coating the Lamingtons with chocolate icing  and coconut

1. Take one third of the coconut and place it in a glass dish. (This is to protect the coconut from getting coated in too much chocolate while dipping) 
2. Grab your first cube of cake and dunk it in the cocoa mixture. Once it’s all coated using two forks take it out and place it into the coconut.
3. Using hands sprinkle coconut all over the chocolate coated cake. Place it in a wire rack.
4. Repeat the steps with the remaining cake cubes.  

Once the Lamingtons have set, store in an airtight container. It should be good for several days (5-7 days).

This recipe is modified from Cupcake Jemma