Lamingtons a beloved Australian treat

Ingredients

For the Cake:

• 1 cup (220g) caster sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/3 cups (200g) self-raising flour, sifted
• 1/4 cup (60ml) milk
• 2 tbsp unsalted butter, melted

For the Chocolate Icing:

• 4 cups (500g) icing sugar, sifted
• 1/3 cup (35g) cocoa powder, sifted
• 3/4 cup (180ml) boiling water
• 1 tbsp unsalted butter, melted

For Coating:

• 3 cups (240g) desiccated coconut

Instructions

1. Prepare the Cake:

1. Preheat your oven to 350°F (180°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
2. Beat the sugar and eggs together with an electric mixer on high speed for 6-8 minutes, or until thick, pale, and tripled in volume.
3. Add the vanilla extract and mix briefly.
4. Gently fold in the sifted flour, milk, and melted butter using a spatula until just combined (be careful not to overmix).
5. Pour the batter into the prepared pan and bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

2. Cut the Cake:

Once the cake has completely cooled, trim the edges (optional for a neater finish) and cut it into 16-20 squares. Place the squares in the freezer for 1 hour to firm up (this makes them easier to handle during coating).

3. Make the Chocolate Icing:

1. In a large bowl, combine the sifted icing sugar and cocoa powder.
2. Gradually add the boiling water and melted butter, whisking until smooth and slightly runny (adjust with a little more water if too thick).

4. Coat the Lamingtons:

1. Place the desiccated coconut in a shallow dish.
2. Using a fork or skewer, dip each cake square into the chocolate icing, ensuring all sides are well coated.
3. Allow the excess icing to drip off, then roll the cake square in the coconut until evenly coated.
4. Place the coated Lamingtons on a wire rack to set.

Serving

Lamingtons can be served as is or split in half and filled with whipped cream or raspberry jam for a delicious variation. Store in an airtight container for up to 5 days.

Enjoy your homemade Lamingtons! 🎂 🥥

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