Lamingtons are simple yet very appealing Australian treat that is used in most fund raisers. History says that it was probably named after Lord Lamington, who once served as the Governor of Queensland. I dont have any proof to any of that. All i care about is that it is such a humble sweet treat which makes me want to reach out for more and more. I made a whole batch of these delicious Lamingtons which lasted only for a day. These little squares can be made up of cutting any stale sponge cake or white cake which are store bought for a quick snack fix or just make your own if you are feeling very guilty of cheating on the recipe. I had no idea that a combination of chocolate and coconut would taste so wonderful until i tried this recipe. It truly is finger licking good. Honestly, my pictures don't do justice to the taste of these little chocolate sponges. Next time, i will surely remember to cut it better so don't be very disappointed by the look of it.
Butter - 1/2 cup
Sugar - 3/4 cup
Vanilla Extract - 1 tsp
Eggs - 2
Flour - 2 cups
Baking Powder - 4 tsp
Salt - a pinch
Milk - 1/2 cup
Preheat the oven to 180 degrees and grease a 8 inch square dish with butter.
Sift together all the dry ingredients and set aside.
Cream together the butter, sugar and vanilla essence until fluffy in texture.
Add the eggs and combine well after each addition.
Add the flour mixture and milk alternatively till well combined. Do not over mix.
Pour the batter into the prepared cake dish and bake in the preheated oven for about 35 minutes or until a skewer comes out clean when inserted.
Remove from cake tin once cooled to room temperature and let it rest in the fridge overnight. This allows to cake to firm up before icing it.
Cut the cake the next day into equal squares and prepare the icing.
For the Chocolate Icing, you need :
Icing Sugar - 4 cups
Butter - 2 tbsp
Cocoa Powder - 1/3 cup
Milk - 1/2 cup
Instant Coffee powder - 1 tsp (Optional)
Dessicated Coconut - 2 cups
Prepare the icing by combining all the ingredients except coconut in a medium saucepan placed on top of another bowl of simmering water until a thick runny sauce is created.
Set the coconut in a shallow dish.
Dip the squares in the chocolate mixture or ladle the chocolate mixture on each of the square and immediately roll it in the coconut. Set aside on a wire rack to dry completely.
The Chocolate sauce will thicken as it stands because of the icing sugar but don't worry. Just place it back on top of the simmering water.
Refrigerate for a few hours before serving it for the flavours to seep in well.
Variation : Split the squares into half and sandwich it with your favourite strawberry preserve or butter-cream icings.