Australian Lamingtons

In celebration of Australia day, many cooks were making lamingtons!

Australian Chocolate Lamington Recipe

Ingredients

* 1 30x30cm sponge cake (preferably one day old)
* 4 cups icing sugar
* 1/3 cup unsweetened cocoa powder
* 2 tablespoons butter
* 1/2 cup milk
* 2 - 3 cups desiccated coconut

Icing

Combine the Sugar and Cocoa in a large bowl
Heat the milk and butter in a saucepan until the butter is melted.
Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency

Sponge cake.
* 1/2 cup butter * 3/4 cup castor sugar * 1 teaspoon vanilla extract * 2 eggs
* 2 cups self rising flour * 1/2 cup milk
Method
* Grease and line a lamington tin (example 30x30cm) * Cream the butter, castor sugar and vanilla until light and fluffy. * Add the eggs one at a time beating together as you go. * Fold in the flour and milk, alternating as you go. * Pour the batter into the prepared tin, spread evenly, and bake in a Moderate Oven (190°C/375°F) for 30-40 minutes or until an inserted toothpick comes out clean. Allow to stand for a few minutes before turning out on to a cooling rack. Leave to cool then store in the fridge overnight.

To put it all together

Make a production line of Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath. Using a fork dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the rack to dry. Once they have dried, place in an airtight container for at least a few hours, preferably overnight, before eating.

Australian Raspberry (or pink) Lamingtons

Same as above, but using Raspberry or Strawberry jelly (jello) mix just starting to set, in place of the chocolate mix.