AUSTRALIAN
LAMINGTONS

Kremna Rezina

There is no cake more Australian than Lamingtons! A moist butter sponge dipped in chocolate then coated with coconut, this is The Cake sold at every suburban bakery and weekend fundraisers. You’ll get coconut everywhere making them and eating them. But that’s all part of the Aussie experience. It’s how we do it Down Under!

INGREDIENTS

BUTTER SPONGE

  • 125 g / 4.5 oz unsalted butter , softened

  • 1 cup (220g) caster sugar

  • 1/2 tsp vanilla extract

  • 3 eggs , room temperature

  • 1 3/4 cups (260g) flour , plain/all purpose, sifted (Note 1)

  • 3.5 tsp baking powder

  • 1/2 cup (125 ml) milk (low or full fat)

ICING

  • 4 cups (480g) icing sugar (confectionary sugar), sifted

  • 1/3 cup (22g) cocoa powder

  • 1 tbsp (15g) unsalted butter

  • 150ml (1/2 cup + 2 tbsp) boiling water

COATING

  • 3 - 4 cups desiccated coconut

OPTIONAL: JAM AND CREAM

  • Strawberry jam

  • 1 cup (250 ml) cream

  • 1 tbsp white sugar

INSTRUCTIONS

BUTTER SPONGE

  • Preheat oven to 180C/350F (or fan forced 160C/320F).

  • Sift flour and baking powder together.

  • Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).

  • Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.

  • Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

  • Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

  • Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

  • Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.

PREPARE CAKE TO COAT

  • Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)

ICING

  • Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)

COATING

  • Place coconut in a shallow bowl or pan with a largish surface area (Note 3).

  • Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.

  • Repeat with remaining sponges.

  • Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!

OPTIONAL: JAM AND CREAM

  • Beat cream and sugar until firm peaks form.

  • Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

 
 
 

AUSTRALIAN
IMPOSSIBLE PIE

The reason this pie is "impossible" is because the ingredients separate into three layers while baking. The heavy flour sinks to the bottom of the dish and pretends it's pastry; the light coconut floats to the top to make a kind of crust or topping; and the egg and milk stay happily in the middle making a delicious custard.

Ingredients

  • 4 eggs

  • 1/2 cup butter, melted

  • 1/2 cup plain flour

  • 1 cup sugar

  • 1 cup coconut

  • 2 cups milk

  • 2 tsp vanilla essence

Instructions

  • Combine all of the ingredients togEther and then pour the mixture into a greased pie tin.

  • Bake in the oven at 170C for 1 hour or until firm.

    NOTES

  • For a passionfruit flavour: use only 1 cup of milk and instead of vanilla essence add the juice from 4 passionfruit.

    For a citrus flavour: use only 1 cup of milk and instead of vanilla essence add the rind and juice of 1 lemon and 1 orange.