Lamington Cake

A soft and moist lamington cake that stays fresh for days, reminiscent of classic jam-filled lamingtons.

By thescranline

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsalted butter
• 2 large eggs
• 0.5 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 2 cups powdered sugar
• 0.5 cup cocoa powder
• 0.5 cup boiling water
• 1 tablespoon unsalted butter
• 2 cups desiccated coconut

Instructions

1. Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) square cake tin with baking paper.
2. In a large mixing bowl, add 1 cup of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsalted butter, 2 large eggs, 1/2 cup of milk, 1 teaspoon of vanilla extract, and 1 tablespoon of baking powder.
3. Use an electric mixer to beat the ingredients on medium speed until well combined and smooth, about 2 minutes.
4. Pour the batter into the prepared cake tin and smooth the top with a spatula.
5. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
6. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
7. Once cooled, cut the cake into squares of desired size.
8. Prepare the chocolate icing by combining 2 cups of powdered sugar, 1/2 cup of cocoa powder, 1/2 cup of boiling water, and 1 tablespoon of unsalted butter in a bowl. Stir until smooth.
9. Dip each cake square into the chocolate icing, ensuring all sides are covered.
10. Roll the chocolate-coated cake squares in 2 cups of desiccated coconut until fully covered.