Lamingtons are little Australian sponge cakes coated in an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut.
It is easier to cut and handle the cake if it is at least 1 day old. Any sponge or butter cake can be used.
- 6 eggs
- 2/3 cup castor sugar
- 1/3 cup corn flour
- 1/2 cup plain flour
- 1/3 cup self-rising flour
- About 2 cups desiccated coconut
- 4 cups confectioners' sugar
- 1/2 cup cocoa
- 15 grams butter or margarine, melted
- 2/3 cup warm water
- 2 cups coconut - approximately
- Grease a 23cm lamington pan (square slab pan).
- Beat eggs until thick and creamy. Gradually beat in sugar then fold in well-sifted flours. Spread mixture in pan.
- Bake in moderate oven until done — about 30 minutes.
- Cool on a wire rack.
- Cut cake into 16 squares.
- Sift confectioners' sugar and cocoa into a bowl. Mix with warm water to make a smooth, runny paste.
- Dip cakes into icing, until coated all over; drain, then roll in coconut.