Lamingtons

Lamingtons

By
From
Encyclopedia of Food and Cookery
Makes
24

Lamingtons are a popular Australian cake made from genoise or butter cake cut into squares, dipped in chocolate icing and coated with desiccated coconut.

Make the genoise cake the day before required to make it easier to cut into neat squares. If you have frozen the cake, allow it to thaw for a full 24 hours before using for lamingtons.

Ingredients

Quantity Ingredient
1 quantity Genoise cake
desiccated coconut
375g icing sugar
40g cocoa powder
125ml boiling water
few drops vanilla extract

Method

  1. Bake genoise in a greased and base-lined shallow lamington tin, 28 × 19 cm. Cut cake into 3 strips lengthways, then cut each strip into 8 even pieces.
  2. Scatter a thick bed of coconut on a large sheet of baking paper. Sift icing sugar and cocoa into a heatproof bowl, add water and vanilla and stir over hot water until smooth and shiny. The icing should be thin – add a little more boiling water if necessary, and keep the bowl over hot water while working.
  3. Spear each piece of cake on a fork and dip into icing. Hold over the bowl a moment to allow icing to set slightly, then roll in coconut, using the paper to help. Place on a wire rack to dry.

Variation

  • Jam lamingtons: Each piece of cake may be cut in half and sandwiched together with a little jam before dipping into icing and rolling in coconut. Be careful to use only a small amount of jam so that it does not run out while the cake is being coated.
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