‘Lamington’ is an Australian cake, made with Butter Cake OR Sponge Cake, cut into square pieces, dipped into soft Chocolate Icing to coat all over, then rolled in Desiccated Coconut. You need to make enormous amount of Chocolate Icing to make ‘Lamington’. The cake pieces are often sliced and sandwich whipped cream OR jam, OR both. You can imagine how sweet they are. My ‘Lamington Style Cake’ is less sweet and you don’t need enormous amount of Chocolate Icing.
20cm Square Cake Tin
Basic Butter Cake
125 g Butter *cut into small pieces, softened at room temperature
1/2 cup Caster Sugar
1 teaspoon Vanilla Extract
2 large Eggs *room temperature
1/2 cup Butter Milk OR Milk *room temperature
1 & 1/2 cups Self-Raising Flour
Icing & Coating
1 cup Icing Sugar
2 tablespoons Cocoa Powder
20g Butter *melted
2 tablespoons Boiling Water
Desiccated Coconut for coating
- Preheat oven to 170°C. Line the base and sides of a square cake tin with baking paper. *Note: To help the cake to raise evenly, you can butter the baking paper on the sides.
- Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and Vanilla Extract, and beat until creamy. Add Eggs, one at a time, beating well after each addition.
- Add Butter Milk and Self-Raising Flour, and mix well. Spoon the mixture into the cake tin and smooth the surface. Bake for 30 to 35 minutes or until cooked through.
- Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool.
- To make Chocolate Icing, place Icing Sugar and Cocoa Powder in a bowl, and mix well. Then add Butter and Boiling Water, and stir until smooth. Set aside to cool slightly.
- Spread the Chocolate Icing over the cooled cake and sprinkle with Desiccated Coconut while the icing is still wet. Cut the cake into cubes.