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  1. Home
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Easy step-by-step lamingtons

An Aussie classic. - by Ellie Vernon
  • 21 Jan 2020
Easy step-by-step lamingtons
Prep: 30 Minutes - Cook: 30 Minutes - Makes 15
Proudly supported by

Make this Aussie classic your go-to bake for parties, barbies or anytime you please.

Ingredients

Melted butter, to grease, plus extra 200g unsalted butter, chopped, softened

1 cup caster sugar

1 tsp vanilla extract

3 free-range eggs, lightly beaten

2 cups self-raising flour, sifted

125ml milk

2 cups desiccated coconut

Chocolate icing

3 cups icing sugar mixture

¼ cup cocoa powder

160ml boiling water

25g butter, melted

Method

  1. Preheat oven to 160°C fan-forced (180°C conventional). Grease a 3cm-deep, 20cm x 30cm lamington tin with butter. Line base and sides with baking paper, with paper extending 2cm above tin edge.

  2. Put extra chopped butter in a large bowl and add sugar and vanilla.

    Step @stepIndex

    Step 2   

    Andre Martin
  3. Beat with electric hand beaters until light and fluffy.

    Step @stepIndex

    Step 3   

    Andre Martin
  4. Add eggs, 1 at a time, beating well after each addition.

    Step @stepIndex

    Step 4   

    Andre Martin
  5. Sift half the flour over butter mixture. Stir until almost combined. Add half the milk. Stir to combine.

    Step @stepIndex

    Step 5   

  6. Repeat Step 5 with remaining flour and milk.

    Step @stepIndex

    Step 6   

    Andre Martin
  7. Spoon into prepared pan, smooth surface. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Set aside in tin for 10 minutes, then remove from tin and cool completely on a wire rack. Cover with a clean dry tea towel. Set aside for 6 hours or overnight to cool and slightly dry out.

    Step @stepIndex

    Step 7   

    Andre Martin
  8. On the day of serving, make chocolate icing. Sift icing sugar and cocoa into a large bowl.

    Step @stepIndex

    Step 8   

    Andre Martin
  9. Cut cake into 15 pieces.

    Step @stepIndex

    Step 9   

    Andre Martin
  10. Put a wire rack over a tray lined with baking paper. Put coconut in a wide bowl. Using a fork, dip 1 piece of cake into chocolate icing, carefully turning to coat completely. Gently tap off excess.

    Step @stepIndex

    Step 10   

    Andre Martin
  11. Transfer to coconut and gently toss to coat.

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    Step 11   

    Andre Martin
  12. Transfer to prepared wire rack. Repeat with remaining cake pieces, icing and coconut. Set aside for 1 hour or until icing has set. Serve.

Cook's tip

If you don’t have six hours or overnight to let the cake cool and dry out, just let the cake cool in the tin for 20 minutes, cut it and freeze it for 1 hour, then ice and coat.

Now make

Raspberries and cream lamingtons

Raspberries and cream lamingtons
Andre Martin
  • 1 cup raspberry jam
  • 300ml thickened cream, whipped until firm peaks
  • 125g punnet raspberries

Follow recipe as above. Slice lamingtons in half horizontally using a serrated knife.

Sandwich generously with jam, cream and fresh raspberries, then serve immediately.

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  • Food
  • Desserts Recipes
  • Cake Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

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Our best-ever lamington recipes

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