Australian Lamingtons
What's the big idea?
The originas of Lamingtons are somewhat shrouded in mystery. It is believed that they were invented, named by or named after Charles Baillie, 2nd Baron Lamington,
who was Governor of Queensland at the end of the 19th century. Some say they were invented as a way of using up old sponge cake, others that the recipe resulted from an accident,
when some cake was dropped into a bowl of coconut.
Whatever the origins, these make a tasty end to a meal, or mid-morning snack. My kids love them with custard!
Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 5oz buttter
- 5oz caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 9oz self raising flour
- Pinch of salt
- 8 fl oz milk
- 1lb icing sugar
- 1oz cocoa powder
- 1lb dessicated coconut
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What To Do
 Pre-heat the oven to 190C/375F/Gas Mark 5.
Grease and line an 8x12 inch rectangular tin.
In a large mixing bowl, cream together 4oz butter, the caster sugar and vanilla extract until light and fluffy.
Add the eggs a little at a time, beating well between each addition.
Gradually stir in the flour and salt. Gradually add 4 fl oz milk, continuing to mix well.
Pour the mixture into the prepared tin and bake for 35-40 minutes, or until cooked through.
Allow to stand for 5 minutes, and then turn out onto a wire rack. Allow to cool.
Cut the cake into 24 squares.
In a large mixing bowl, mix together the icing sugar and cocoa powder. Set aside.
Heat 4 fl oz milk and 1oz butter in a saucepan until the butter has melted.
Add the warm milk to the icing sugar and cocoa powder. Mix well to create a smooth icing.
Place the coconut in a bowl. Place a wire rack over a sheet of greaseproof paper on a worktop.
Put one of the pieces of cake on the end of a fork, and dip in the icing to coat.
Then dip in the coconut to coat. Place the cake on the wire rack to dry.
Repeat with the other squares of cake.
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