● Preheat your oven to 350°F. Grease and flour an 8-inch square cake pan or line it with parchment paper.
● Sift the flour, baking powder, and salt together. Set aside. In a large bowl, beat the eggs, granulated sugar, and vanilla extract together until the mixture is light, fluffy, and almost doubled in volume. This might take about 5-10 minutes.
● Gently fold in the sifted dry ingredients until just combined, being careful not to deflate the batter. Carefully fold in the melted butter.
● Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
● Allow the cake to cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely.
Prepare the Chocolate Icing:
● Sift the cocoa powder and icing sugar into a bowl. Add the melted butter and boiling water. Stir until smooth, adding more water if necessary to achieve a thin, dipping consistency.
Assemble the Lamingtons:
●Cut the sponge cake into 2-inch squares.
Place the desiccated coconut in a shallow bowl.
● Dip each square of cake into the chocolate icing, ensuring it’s fully coated.
Roll the coated cake in the coconut, making sure all sides are covered.
● Place the lamingtons on a wire rack to set.
Once the icing has set, serve them & impress your guests.
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