Lamingtons
are an Australian
favourite, and it’s
easy to see why.
Made from
light sponge cake, dipped
in rich chocolate and
moist
McKenzie’s coconut, they’re just the thing to serve at any celebrations...
McKenzie’s coconut, they’re just the thing to serve at any celebrations...
Ingredients: (Makes
16)
- 20g butter, melted
- 115g (3/4 cup) plain flour
- 50g (1/3 cup) cornflour
- 1 tsp Ward’s Baking Powder
- 4 eggs
- 155g (3/4 cup) caster sugar
- 80ml (1/3 cup) boiling water
- 85g (1 cup) McKenzie’s Fine Desiccated Coconut
- 55g (1 cup) McKenzie’s Moist Flakes Coconut
- 300g (2 cups) icing sugar mixture
- 35g (1/3 cup) cocoa powder
- 60ml (1/4 cup) milk
- 60ml (1/4 cup) boiling water
Preheat oven to 180°C. Brush a 23cm square
cake pan with a little
melted
butter to grease. Line the base of
the pan with non-stick baking paper.
Sift the flour, cornflour and baking powder
into a bowl. Repeat twice.
Use an electric beater to beat the eggs
and sugar in a bowl for
5 minutes or until the mixture is thick and pale, and a ribbon trail
forms when the beaters are lifted.
5 minutes or until the mixture is thick and pale, and a ribbon trail
forms when the beaters are lifted.
Sift the flour mixture over the egg mixture
and use a balloon whisk
to gently fold until just combined. Combine the boiling water and
to gently fold until just combined. Combine the boiling water and
remaining
butter in a jug and pour down
the side of the bowl.
Gently fold until just combined. Pour into the prepared pan. Bake
for 20-25 minutes or until the cake springs back when lightly
pressed in the centre. Transfer to a wire rack to cool completely.
Gently fold until just combined. Pour into the prepared pan. Bake
for 20-25 minutes or until the cake springs back when lightly
pressed in the centre. Transfer to a wire rack to cool completely.
Trim the edges of the cake and cut into
16 squares.
Place the combined coconut on a plate.
Place the combined coconut on a plate.
To make the chocolate icing, sift the
icing sugar mixture and cocoa
powder
into a bowl. Add the milk and
boiling water and stir until
smooth
and runny.
Use 2 forks to dip a cake square in the
warm icing to coat. Allow any
excess
icing to drip off. Roll the cake square
in the coconut to coat.
Transfer
to a wire rack. Repeat with the
remaining cake, chocolate icing
and coconut.