Lamingtons
From ‘And the Love is Free’ Print Book page 104.
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Lamingtons must take the award for the most labour intensive cake but trust me, they’re well worth it. When I first went to boarding school I’d always request a batch of lamingtons to take back with me. A good excuse to spend some time hanging out in the kitchen with Mum.
We would set up a production line with Mum looking after the most tricky part of trying to ice all sides of the lamington without covering herself in too much chocolate. This would leave the more fun task of coconut coverage to me. I recommend enlisting an assistant to take core of the coconut both for the company and to streamline the process.
Mum once told me that most people make their cake the day before they are ready to ice it, as a slightly staler cake made for easier cutting and icing coverage. Instead we always popped the cut squares in the freezer for a little while to firm up, avoiding the need to eat stale cake. She was a clever cookie, my Mum.
for the cake:
1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup milk
1/2 cup butter, soft
1 teaspoon vanilla extract
for the icing:
1 1/2 cups icing sugar
2 tablespoons cocoa powder
small dob butter
desiccated coconut
Preheat oven to 200C (400F).
Combine cake ingredients in the small bowl of an electric mixer and mix on a medium speed for 3-4 minutes. Pour into a greased and base lined 20cm (8in) square tin.
Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
Cool cake and cut into squares. Freeze for 1 hour to help the icing process.
Combine icing ingredients except coconut in a small bowl. Add enough boiling water to make the icing the consistency of pouring cream.
Cover all sides with chocolate icing and roll to coat in coconut and allow to set.
Add to my Old Favourite Recipes
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