Lamington

From the tongue down to the heart. This chocolate cake filled with raspberry jam topped with grated coconut has succeeded in making Australians fall in love. If traced its history, Lamington comes from the state of Queensland. The delicacy of this cake spread by word of mouth, until finally not only Queensland that sold Lamington, but all of Australia.

No cake is more Australian than Lamingtons! A moist butter sponge dipped in chocolate and then topped with coconut, this is The Cake sold at every suburban bakery and weekend fundraiser.

You will get coconut everywhere when you make it and eat it. But it's all part of the Australian experience. That's how we do it Below!

Ingredients

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24

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The original recipe makes 24 servings

Cake:

• 2 cups all-purpose flour
• 4 teaspoons of baking powder
• teaspoon salt
• cup of butter, room temperature
• cup of white sugar
• 1 teaspoon vanilla extract
• 2 eggs, room temperature
• milk cup

Icing:

• 4 cups confectionery sugar, sifted
• cup cocoa powder, sifted
• 2 tablespoons butter, melted
• warm milk cup
• 1 pound unsweetened desiccated coconut

Directions Checklist

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12 inch pan.
2. Sift together flour, baking powder and salt. Set aside.
3. Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be lighter in color. Add the room temperature eggs one at a time, allowing each egg to mix into the butter mixture before adding the next. Beat the vanilla with the last egg. Add flour mixture alternately with milk, mix until smooth.
4. Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then invert onto a wire rack and cool completely. Wrap in plastic wrap and store overnight at room temperature to allow the cake to harden before slicing.
5. To make the icing: In a large bowl, combine the confectioners' sugar and cocoa. Add melted butter and warm milk and mix well to make a liquid, but not too runny, icing.
6. Cut the cake into 24 squares. Place parchment paper or wax paper on the work surface, and arrange the wire racks on top of the paper. Pour the grated coconut into a shallow bowl. Using a fork, dip each square in the icing, coat all sides, then roll in the coconut. Place on rack to dry. Continue until all the lamingtons are coated.