Diana's Desserts - www.dianasdesserts.com


Servings: 16
Possible History of Lamington's

Lamingtons are small scrumptious squares of cake, dipped in melted chocolate and sugar and coated in shredded coconut. The name is a tribute to Baron Lamington, a popular governor of Queensland, Australia from 1895 to 1901. OR:

The Lamington slipped into Australian culture without pomp or ceremony. It came out of the philosophy "waste not want not". Stale sponge cake is cut into cubes, dipped or rolled in chocolate icing, and smothered in desiccated coconut. They can be filled with jam. The word LAMINGTON means layers of beaten gold.........Author's Unknown

For the Sponge Cake:
3 large eggs
1/2 cup granulated or superfine sugar
3/4 cup self-rising flour
1/4 cup cornflour
1/2 oz. unsalted butter
3 tbsp. hot water

For the Chocolate Icing:
3 cups finely shredded coconut
1 pound (16 oz.) confectioners' sugar
1/3 cup unsweetened cocoa
1/2 oz. unsalted butter
1/2 cup milk

For the Sponge Cake:
Preheat oven to 350 degrees F/180 degrees C. Grease and flour an 8 x 8 x 2-inch square baking pan.

In a large bowl, beat the eggs until creamy. Add the sugar in slowly and continue until all the sugar is dissolved. Fold in sifted self-rising flour and cornflour, add the softened butter and mix. Mix in the hot water. Place the mixture into prepared baking pan. Bake in preheated oven for approximately 30 minutes. Let cake stand in pan for 5 minutes before gently turning out onto wire cooling rack.

For the Chocolate Icing:
Sift the confectioners' sugar and cocoa into a bowl, then stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy.

Trim the brown crusts from top and sides of cake. Cut the cake into 16 even pieces. Immerse each piece into icing. When removing from icing, allow the excess to drip off. Sprinkle the coconut onto the cakes. Place on cooling racks to set. Serve at room temperature.

Makes 16 squares.

Source: DianasDesserts.com
Date: August 20, 2002