Belinda and Carol Bigold
High Tea Bakery
This Australian treat originated as a thrifty way to use day-old cake.
Ingredients
Cake
4 eggs
2 cups sugar
1/2 cup milk
1 Tbsp butter
2 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
Icing
4 cups icing sugar
1/2 cup cocoa
2 Tbsp butter
1/4 cup boiling water
large bowl of shaved coconut
Method
Cake
- Preheat oven to 350°F.
- With a mixer, beat eggs, vanilla and sugar until pale yellow, and double in bulk. Add sifted dry ingredients.
- In a saucepan, bring milk and butter to a boil.
- On low speed, slowly add hot milk to mixer bowl. Only mix to combine, finish folding together by hand.
- Pour in greased and floured 9″x12″ pan. Bake 30-35 mins.
Icing
- Sift icing sugar and cocoa into large mixer bowl.
- Melt butter in boiling water, and add to dry mix.
- Mix on low speed, adding more water if needed to achieve desired consistency.
Assembly
- With a knife, trim edges of baked cake until level.
- Cut leveled cake into 1 1/2″ squares.
- Drop cake pieces into icing and fully coat. Remove with a fork.
- Place in bowl of coconut and coat well.
- Dry lamingtons on a cooling rack with a baking sheet placed underneath.
Yield 2 dozen