This is the first dish I cooked up for the Blogging Marathon #78 for the theme “Oceanic Cuisine” but got chosen to become the third post! Hehe…
I have been wanting to make Lamingtons since very long. The buttery cake surrounded by chocolate icing and rolled in desiccated coconut is definitely a treat for sweet lovers. I have never seen these pretty things being sold here anywhere – maybe I haven’t looked too far! – but going through many recipes and pictures were tempting enough to make me want to try them. All I did was wait for an opportunity. Once the theme was declared and I selected it, I had to go ahead and make these, since Australia is an Oceanic country (or continent) and Lamingtons are considered to be a part of its tradition. Would you love to read the history behind this treat? Then read on here… There is a tussle between the actual origin of Lamingtons, but who cares, as long as you get to eat these delicious bites! 😉
The occasion to make these came in the form on HD’s birthday, which happened during Ramadan. Usually, I don’t bake anything since he is not very fond of sweets or cakes. But this time, I don’t know why, he left a mumble – “nobody bakes anything for me on my birthday.” 😀 He literally stretched the platter into my hand to make these. Since I knew he would enjoy these, I went ahead and baked these the night before and allowed them to set completely.
I would tag this as a “must-try”. It is amazing as a party dessert, a crowd-pleaser for sure. The best part is the portion, the size is small enough to not get bored of eating it. The sponge recipe I have used complimented with the chocolate icing and coconut coating and gave it a feel as though I was having honeycomb! The dipping and rolling process can cause slightly a mess, but the end result is amazing that you really wouldn’t mind it. Off to the recipe…
- FOR THE CAKE:
- 4 large eggs, at room temperature
- 70 gm sugar
- 50 gm butter, melted
- 1 tsp vanilla essence
- 120 gm all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- FOR ICING:
- 400 gm icing sugar
- ½ cup cocoa powder
- ¾ cup milk
- 25 gm butter
- Dessicated coconut, as required
- Preheat oven to 180 degrees. Line and grease an 8 inch pan.
- Beat the eggs and sugar on high speed till pale yellow. When the whisk is lifted up, it will form ribbon consistency.
- Add the butter and vanilla and beat in.
- Sift the dry ingredients and add into the beaten mixture. Fold till well combined.
- Pour into the pan and bake for 20 minutes or till skewer tested in the centre comes out clean.
- Allow to cool in the pan and then flip onto a cooling rack to cool completely.
- For preparing icing, add all ingredients into a bowl and keep it on the top of a simmering pot of water. Whisk till the mixture is all homogeneous and coats the back of a spoon.
- Take off the heat and allow to cool slightly.
- Chop the cake into 16 squares - you can take off the sides, I didn't.
- In a plate, keep the dessicated coconut.
- Using tongs, dip one cake piece into the chocolate icing and roll till totally covered. Drop into the coconut and using spoons, coat all sides well. Transfer to a wired rack to cool off.
- Repeat with until all squares are done. Allow to set for around an hour.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#78.