Nothing beats a classic Aussie Lamington — the soft sponge cake that slightly absorbs it’s chocolate icing around all sides, covered in sweetened coconut flakes. And yes, I fall on the side of JAM tucked in the center! If you’re not convinced, omit that portion of the recipe.
LAMINGTONS WITH JAM
10 T. butter, softened
3/4 cup sugar
1 teaspoon pure vanilla extract
1 2/3 cups flour 2 teaspoons baking powder 3/4 teaspoon salt
1/2 cup milk Raspberry Jam, seedless
Preheat the oven to 350 degrees F. Grease & flour a 9 x 13 cake pan.
Using an electric mixer, cream the butter and gradually beat in the sugar with the vanilla, until the mixture is light and fluffy. Gradually beat in eggs one at a time.
Sift the flour and salt and fold into the creamed mixture alternately with the milk, beginning and ending with flour. Add a little more milk if necessary so that the mixture drops easily from a spoon.
Spread the mixture evenly in the prepared pan and bake for 30–35 minutes or until a toothpick inserted in middle comes out clean. Cool on a wire rack. Cut the cake into two even layers and spread with a thin layer of raspberry jam — enough to hold the layers together but not to ooze out when cut. Press the layers together and cut into 2 inch cubes.
3 cups powdered sugar
3 tablespoons cocoa powder
4–6 tablespoons boiling water
1/2 teaspoon butter
1/4 teaspoon pure vanilla extract 5 oz. sweetened flaked coconut
Sift the powdered sugar and cocoa into a bowl. Add the boiling water, butter and vanilla, then stir until smooth and shiny.
Spread a small amount the flaked coconut on a large plate. Dip the sandwiched cake pieces in the chocolate icing then immediately roll in the coconut, using two forks to turn and coat. Replenish the coconut as needed. Leave on a wire rack to set.
Recipe adapted from Margaret Fulton’s Baking Classics