Baking for Beginners: Lamingtons

Lamingtons are a recent delicious little discovery for me - sponge cakes coated in chocolate and coconut, originating from Australia. We might have missed Australia Day, but these mini cakes go down a treat any time of year. The coconut topping even looks like snow, making them a perfect match for the weather now that winter has finally unleashed its full force on us. Use dessicated coconut rather than sweetened coconut - not only is is much cheaper, it has a better flavour and drier texture, making it perfect for coating these cakelettes.

I've used an all-in-one method for the sponge cake and it turned out beautifully. This only makes a few cakes, ready for an afternoon tea for two (or one), so double the quantities if you're catering for more.

Lamingtons


You will need:

For the cakes:

• 90g self-raising flour
• 1/2 tsp baking powder
• 2 medium eggs
• 90g caster sugar
• 90g butter (room temperature)
• 1/2 tsp vanilla extract

For the topping:

• 100g icing sugar
• 3 tbsp cocoa powder
• 100g dessicated coconut

Make it!

1. Preheat the oven to 170C / 325F / gas mark 3. Line a medium size square tin with baking parchment.
2. Sieve the flour and baking powder into a large bowl. Crack the eggs in, then add the caster sugar, butter and vanilla extract. 
3. Whisk with an electric whisk for about a minute, or a wooden spoon for 5 minutes, until beautifully combined. If it doesn't drop easily off a spoon, add a little water to the mixture to thin it.
4. Pour into the tin and bake for 20-25 minutes, until the cake springs back when you press it and a skewer inserted into the middle comes out clean. Leave to cool on a wire rack. Cut into squares - you'll get about 8-10 from your cake.
5. Make the topping by mixing the icing sugar and cocoa powder with hot water until thin enough to pour easily. Tip the dessicated coconut over a plate.
6. Now for the messy bit. Roll the cake gently in the icing to completely coat it, then roll in the coconut. Stand them on a wire rack until cooled.

They'll keep in an airtight container for five days, although you should really polish them off in one session with an enormous cup of tea.