Classic Chocolate Lamingtons

Name: Classic Chocolate Lamingtons
Prep time: 720 min
Total time: 720 min
Yield: 15 people
Cuisine: Australian
Ingredients: 125 g Butter; 200 g Caster sugar; 1/2 tsp Vanilla extract; 3 Eggs; 220 g Self-raising flour; 125 ml Milk; 160 g Desiccated coconut; 560 g Icing sugar; 25 g Cocoa powder; 1 tbsp Butter for icing; 125 ml Boiling water

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Light sponge cake dipped in chocolate icing and rolled in coconut: lamingtons are one of those Australian classics that manage to feel homely and festive at the same time.

Serves: 15 people

Preparation time: 720 min

Ingredients

Butter – 125 g
Caster sugar – 200 g
Vanilla extract – 1/2 tsp
Eggs – 3
Self-raising flour – 220 g
Milk – 125 ml
Desiccated coconut – 160 g
Icing sugar – 560 g
Cocoa powder – 25 g
Butter for icing – 1 tbsp
Boiling water – 125 ml

Method

1. Preheat the oven to 180°C and line a rectangular tin. Beat the butter, sugar and vanilla until pale and fluffy, then beat in the eggs one at a time.
2. Fold in half the flour, then half the milk, and repeat with the rest. Spread the batter in the tin and bake until a skewer comes out clean.
3. Cool the cake briefly in the tin, then lift it out and leave it covered overnight or until firm. A slightly drier sponge is easier to coat neatly.
4. Stir together the icing sugar, cocoa, extra butter and boiling water to make a smooth chocolate icing.
5. Cut the cake into squares. Dip each piece in the icing, let the excess drip off, then roll in coconut. Leave the lamingtons on a rack until the coating sets.