It was while watching one episode of “Masterchef Australia” that I came across this mouthwatering sweet dish, Lamingtons. It looked appealing and I noted it as a ‘must-try’ recipe in my mind. Since grated coconut is an important ingredient, I grabbed the opportunity to make it, during my visit to Kerala, where coconuts are available in plenty. My first try was a hit with my parents and with all the guests who tasted it.
The other day while D was scanning through some old snaps, he came across the snaps of Lamingtons and immediately requested for it. So this was my second act. D and his friends just gorged on it. The recipe was taken from Joy of Baking.
Source: Joy of Baking
- 2 cups Flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt (omit if using salted butter)
- 1/2 cups Unsalted butter
- 3/4 cup sugar Granulated
- 2 eggs Large
- 1 teaspoon vanilla extract Pure
- 1/2 cup Milk
For the chocolate frosting
- 4 cups sugar Confectioners ' (I used powdered , sifted)
- 1/3 cup cocoa Unsweetened powder
- 3 tablespoons Unsalted butter
- 1/2 cup Milk
For the coating
- 2 cups coconut Unsweetened desiccated , finely ground
- Preheat oven to 180C. In a large bowl sift or whisk together the flour, baking powder, and salt.
- Beat the butter until soft.
- Add the sugar and beat until light and fluffy (about 2-3 minutes).
- Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
- Spread the batter into the prepared pan and smooth the top with an offset spatula.
- Bake in preheated oven for about 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake in its pan on a wire rack for 10 minutes. Then place a wire rack on top of the cake pan and invert, lifting off the pan. .
- Re-invert. Once the cake has completely cooled cut into 16 two-inch (5 cm) squares. Wrap the cake in plastic wrap and refrigerate for several hours or even overnight (this is important).
- For Chocolate Frosting:.
- Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water.
- Stir the mixture until it becomes smooth and of pouring consistency.
- To assemble Lamingtons:.
- Put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have ready the coconut on a large plate and the chocolate frosting.
- Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time).
- With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides.
- Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares.
- Once the Lamingtons have set, store in an airtight container for several days.