Who doesn't like lamingtons. Any type of plain cake can be used for lamingtons, although sponge cake is probably more traditional. A butter cake works well and there's no reason why you couldn't flavour the cake - orange zest would be nice, or try colouring the cake as a surprise.
You can buy a slab of sponge cake from the supermarket if you don't want the trouble of making your own sponge. White or chocolate cake is fine. Make sure you get the large slab or two small ones because these cakes freeze well if you have any left over.
Tips: Don't use fresh cake - leave it to firm up for a few hours or overnight. Allow the icing to set a little before dipping in coconut and you will use less coconut.
A "lamington tin" is like a slice tin but with deeper sides. Look for rectangular tins that are 20X30cms or slightly less - depth should be at least 4cms
A sponge cake recipe is provided here.
Ingredients for the cake:
- melted butter, to grease
- 1/2 cup self-raising flour
- 1/2 cup)plain flour
- 1/2 cup cornflour
- 6 eggs, at room temperature
- 1 cup caster sugar
- 1 tab boiling water
- 2 cups desiccated coconut (you could use shredded coconut for a more exotic look)
Ingredients for the chocolate icing:
- 2 cups icing sugar mixture
- 1/3 cup cocoa powder
- 1/4 cup milk
- 1/4 cup boiling water
- Preheat oven to moderately slow
- brush a lamington tin with melted butter to lightly grease. Line the base baking paper, allowing it to overhang slightly
- sift the combined flours together into a large bowl. Repeat twice
- use an electric mixer to cream the eggs in a large bowl until thick and pale
- gradually add the sugar, 1 tab at a time, beating well after each addition until mixture is thick and sugar dissolves
- sift the combined flours over the egg mixture
- add the boiling water and using a large spoon gently fold until just combined
- pour mixture into the prepared tin and smooth the surface
- bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean
- turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool
- trim the edges of the cake and cut into squares
- make the chocolate icing by sifting the icing sugar and cocoa powder into a bowl and stirring in the milk and water until smooth
- spread the coconut over the base of a large plate
- using your fingers, dip one cake square at a time into the icing turning it quickly until coated with icing
- place on a cooling rack and allow any excess icing to drip off
- repeat for all cake squares
- roll each cake in the coconut until all sides are coated
- place back on the cooling rack
- allow to set for an hour or so then store in an airtight container.