- 125g unsalted butter, chopped and softened
- 1¼ cups (275g) caster (superfine) sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1¾ cups (260g) plain (all-purpose) flour, sifted
- 1 teaspoon baking powder
- ½ cup (40g) desiccated coconut
- ¾ cup (180ml) buttermilk
- 150g dark chocolate, finely chopped
- 2 tablespoons single (pouring) cream
- 4 cups (300g) shredded coconut
- 3 cups (480g) icing (confectioner’s) sugar, sifted
- ¾ cup (75g) cocoa powder
- 1 cup (250ml) boiling water
- 75g unsalted butter, chopped and melted
- Preheat oven to 180°C (350°F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8 minutes or until pale. Add the eggs, one at a time, beating well after each addition.
- Add the flour, baking powder and desiccated coconut and mix to combine. Gradually add the buttermilk and beat on low speed to combine. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper.
- Smooth with a palette knife and bake for 25–30 minutes or until golden brown. Set aside for 10 minutes to cool in the tin before transferring to a wire rack to cool completely.
- Place the chocolate and cream in a small saucepan over low heat and cook, stirring constantly, for 2–3 minutes or until melted and smooth. Cut the sponge in half and top one half with the chocolate mixture.
- Sandwich with the remaining sponge and cut into 12 squares. To make the icing, place the icing sugar, cocoa powder, water and butter in a large bowl and whisk to combine. Place the shredded coconut on a tray. Using a fork, dip 1 lamington in the icing and roll in the shredded coconut.
- Place on a wire rack or tray to set. Repeat with remaining lamingtons. Serve. Makes 12.
TIPS + TRICKS
+ For a cheat’s version, fill with store-bought chocolate spread or jam.
+ These lamingtons can be stored in an airtight container at room temperature for 1–2 days.
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