We celebrated Heritage Day at the twins school this week. Of course I had to bring an Aussie dish to share. It's a little difficult to re-heat meat pies and sausage rolls at school so I decided to go with one of my favorite cake treats, Lamingtons.
- 2 cups all-purpose whole wheat white flour
- 1 cup sugar
- 2 tsp baking powder
- 3 eggs
- 1 cup milk
- 2 tsp vanilla essence
- 1/2 cup butter
- pinch of salt
- 4 cups confectioner's sugar
- 1/3 cup unsweetened cocoa powder
- 2 tbs butter (melted)
- 1/2 cup milk
- 1 pkg flaked coconut
- raspberry jam
Turn the oven onto 375F. Grease and flour a 13x9 cake pan.
Sift the flour, salt, and baking powder in a bowl and set aside. In a large bowl cream the sugar and butter. Add in the vanilla, then add the eggs one at a time, beating after each addition. Next alternate between adding a little of the flour mixture and a little of the milk, blending constantly until combined.
Pour the cake mixture into the pan and baked for 27 minutes (time may vary a little depending on your oven).
Once baked and cooled, pop your cake into the freezer while you prepare the icing.
Tip: Cutting and icing cakes works so much better if the cake is at least partially frozen because you don't get as many crumbs everywhere.
Icing: Pour the package of coconut into a large bowl and set aside. In a second large microwavable bowl combine the confectioners sugar, milk, and melted butter. Microwave on high for 30 second intervals, stirring in-between, until combined. You don't want really thick icing that you would normally use to decorate a cake, it needs to be a little runny, but thick enough that it will stick to the cake.
Prepare: Remove your cake from the freezer and turn out onto a cutting board. Cut off the edges of the cake and then slice off the top so that the top of the cake is flat. Spread a thin layer of jam across the top. Cut the cake into equal-sized squares, they will be between 1 1/2-2 inches wide. Stick 2 pieces of cake together with the jam in the center. Using a couple of forks dunk the cake into the chocolate letting all of the excess drip off, then cover with coconut. Place your lamington onto a cookie tray with parchment paper, repeat until you have made all of your lamingtons, then refrigerate to set the chocolate.
Note: This recipe made 9 lamingtons. I doubled the ingredients to supply enough for the school event.