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Gaby's Bakery - Lamingtons

February 18, 2021

Gaby's Bakery - Lamingtons

All the way from down-under, Lamingtons are an iconic butter or vanilla-sponge cake traditionally made on Australia Day. The cake squares are coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture absorbs into the surface of the sponge cake giving the cake its distinctive texture.


For the cake:
240g plain flour
150g sugar
125ml milk
120g unsalted butter (room temp)
2 large or 3 small eggs
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the chocolate icing:
325g icing sugar
250ml milk
200g desiccated coconut
75g unsalted butter
65g cocoa powder

For the coating:
150g desiccated coconut

For the cake:
This should be made a day in advance and left in the fridge overnight.

Preheat oven to 160c (fan). Grease and line an 8x8” baking tray.

Mix the dry ingredients together and set aside. In a large bowl beat the butter and sugar until light and creamy, then add the eggs one at a time, beating in between each and then the vanilla. In 2-3 stages add the dry ingredients, then the milk, dry, etc, beating each time only until everything is incorporated, (don’t overmix).

Place the batter in the prepared tray and bake for appx. 25 mins, a skewer inserted should come out clean. Once ready take out of the oven, allow to cool for a few mins before turning out onto a wire rack to fully cool. Cover with clingfilm and refrigerate.

The following day take out the fridge and cut into desired squares.

For the chocolate icing:
In a bain marie melt the butter, then add the milk, mix and follow with the icing sugar and cocoa powder. Whisk to combine. Then take off the heat. Place the desiccated coconut in a bowl.

Using two forks pick up a square and dip it in the chocolate until it is fully covered, then lift it out and allow the excess chocolate to drip off. Roll the lamington around in the coconut and place back on the wire rack. Repeat with all the squares. Place in the fridge to fully set, then take out in advance of serving.


 Gaby Van Clarke

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