Chocolate Dessert

Vanilla butter cake lamingtons

Name: Vanilla lamingtons recipe
Yield: 8
Ingredients: 250g plain flour; 220g caster sugar; 3 tsp baking powder; 180g unsalted butter, melted and cooled; 125ml milk; 2 large eggs, at room temperature; 2 tsp vanilla extract; 200g desiccated coconut; Raspberry jam, to serve (optional); Whipped cream, to serve (optional); 400g icing sugar mixture; 25g cocoa powder; 140ml boiling water; 25g unsalted butter, at room temperature

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by Emelia Jackson

CHEF

May 23, 2024

When it comes to making the ultimate Aussie afternoon tea, you really can't beat a soft, spongey lamington. Here, Emelia Jackson uses a quick and easy vanilla cake recipe for the base before dipping the cake squares into a rich chocolate glaze and coating with desiccated coconut.

1 2/3 cups (250g) plain flour
1 cup (220g) caster sugar
3 tsp baking powder
180g unsalted butter, melted and cooled
1/2 cup (125ml) milk, at room temperature
2 large eggs, at room temperature
2 tsp vanilla extract
2 1/4 cups (200g) desiccated coconut
Raspberry jam, to serve (optional)
Whipped cream, to serve (optional)

Chocolate glaze

3 1/3 cups (400g) icing sugar mixture
1/4 cup (25g) Dutch cocoa powder
140ml boiling water
25g unsalted butter, at room temperature

Method

1.

Preheat oven to 170°C/150°C fan-forced. Grease base and sides of a 20cm square cake pan and line with baking paper.
2.

Place the flour, sugar, baking powder and 1/2 tsp fine salt in a large bowl and whisk to combine. Add the remaining ingredients to a large jug and whisk until smooth. Pour into the flour mixture and stir until just combined.
3.

Pour into the prepared pan and bake for 45 minutes or until a skewer inserted into centre of cake comes out clean. Cool cake in pan for 20 minutes before inverting onto a lined wire rack to cool completely.
4.

For the glaze, place the sugar and cocoa in a large heatproof bowl. Place the boiling water and butter in a jug and stir until butter melts. Pour over sugar mixture and whisk until smooth.
5.

Cut cooled cake into 24 pieces. Place the coconut and glaze in two separate shallow bowls. Working one at a time, dip a square of cake into glaze, allowing excess to run off, before coating with coconut. Set aside on a wire rack.
6.

Serve as they are or make them extra-special by cutting them in half and filling with raspberry jam and whipped cream.