The chocolate lamington is as Australian as kangaroos. Made with chocolate icing, sponge cake and covered in coconut, the Australian icon is best fresh, moist and fluffy.
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Made by total mistake, when the French chef of Lord Lamington, the eighth Governor of Queensland, dropped a sponge cake into melted chocolate. Lord Lamington suggested that coconut be used to cover the sticky mess. In error the Lamington was created.
FRESH AND FLUFFY: Chocolate Lamingtons are uniquely Australian. Follow this easy recipe to create your own with your family for this Australia Day.
Ingredients
- 2 1/4 cups self raising flour
- 2 tsp baking powder
- 185g margarine
- 3/4 cup caster sugar
- 1 tsp vanilla essence
- 3 eggs
- 4 cups pure icing sugar
- 1/3 cup drinking chocolate powder
- 5 cups coconut
Method:
- Preheat oven to 180C, then grease a lamington pan.
- Sift flour and baking powder into a bowl, set aside. Beat the margarine and sugar until creamy, then add vanilla essence and eggs then beat until combined.
- Fold through sifted flour and 1/3 cup water, then pour mixture into tray and bake for 20 minutes or until firm. Let cool then cut into squares of desired size.
- Sift icing sugar and drinking chocolate into a bowl and add enough hot water to make a smooth mixture. Heat the bowl by using the double boiler method.
- Dip the squares of cake into the icing and roll in coconut, place on a wire rack to cool and set.
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