January 26, 2013

Happy Australia Day - Lamingtons!

Happy Australia Day! I hope you are having a great day and celebrating being Australian! To celebrate I will be having a snag cooked on the bbq for lunch, with plenty of onion and tomato sauce!

Yesterday at work to get into the spirit we were allowed to dress down i.e. board shorts and thongs and had a Aussie afternoon tea. I don't own board shorts so I wore a casual white dress however I participated in afternoon tea by making lamingtons and eating other Aussie snacks my collegues prepared such as mini pavlovas, ham, cheese and pineapple toasted sandwiches and Australian shaped Shapes.

Lamington's aren't too complicated to make however can be messy, to save time you can purchase an already made sponge cake and coat pieces in chocolate icing and coconut or you can purchase lamingtons already prepared saving you time and mess! I love the lamington cakes filled with cream and jam that you can buy from supermarkets and bakeries!

I decided to be creative and make them from scratch following a recipe from taste.com.au.

  • 125g butter, softened
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 3/4 cups self-raising flour, sifted
  • 1/2 cup milk
  • 2 cups desiccated coconut


  • 3 1/2 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 1 tablespoon butter, softened
  • 1/2 cup boiling water


  1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).
  2. Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.

  3. Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.

  4. Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

I made the sponge on Wednesday, coated the sponge pieces on Thursday and ate them on Friday. The sponge was still moist and spongy so don't be scared to pre prepare the sponge.


Fizzy-pink-lemonade xo

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