Lamingtons
 
 
An iconic Australian cake with sponge rolled in chocolate and coconut.
Author:
Ingredients
For the cake
  • 4 eggs
  • ½ cup caster sugar
  • ⅔ cup plain flour
For the icing
  • 3 cups icing sugar
  • ½ cup cocoa
  • ¾ cup water
  • 4 cups desiccated coconut
Instructions
  1. Preheat oven to 180C and line a lamington tin with greaseproof paper and then grease it and dust with flour
  2. Beat the eggs and caster sugar together until very thick and really pale in colour then gently fold in the flour (this is a sponge so go lightly, you don't want to knock out all that air you whipped into the eggs and sugar
  3. Pour into tin, smooth the batter and bake for about 10 minutes or until golden on top
  4. Cool in the tin for a few minutes then lift out and peel off the baking paper. Cool completely
For the icing
  1. Put the icing sugar, cocoa and water in a saucepan and bring to the boil, whisking well
  2. Reduce heat and simmer for a couple of minutes then remove from the heat and cool a little
  3. Now get ready to get messy.
  4. Set up a workstation with the cake cut into squares, then the chocolate sauce, then a wire rack and then a shallow dish holding the coconut and then another wire rack
  5. Dip the sponge in the chocolate until all covered - I use to forks to turn the cake over in the mixture - then put onto the wire rack to let any excess drip off
  6. Roll the pieces in the coconut then onto the final wire rack to dry
  7. Eat them all.
Recipe by allconsuming at http://www.allconsuming.com.au/2013/03/lamington-recipe/