Donna Hay: Recipe for an Aussie classic everyone will love
AN AUSSIE CLASSIC THAT EVERYONE WILL LOVE
Light and fluffy lamingtons with a delicate chocolate filling are the perfect sweet treat.
125g unsalted butter, chopped
and softened 1¼ cups (275g) caster sugar 2 teaspoons vanilla extract 2 eggs 1 teaspoon baking powder ½ cup (40g) desiccated coconut ¾ cup (180ml) buttermilk 2 tablespoons single cream 4 cups (300g) shredded coconut
3 cups (480g) icing sugar, sifted ¾ cup (75g) cocoa powder 1 cup (250ml) boiling water 75g unsalted butter, melted
STEP 1 Preheat oven to 180°C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour, baking powder and desiccated coconut. Add the buttermilk and mix to combine. Spoon into a greased 20cm x 30cm tin lined with baking paper. Bake for 25–30 minutes. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
STEP 2 Place the chocolate and cream in a saucepan over low heat and stir until melted. Set aside for 5 minutes to firm. Cut the sponge in half and top one half with the chocolate mixture.
STEP 3 Sandwich with the remaining sponge and cut into 12 squares. For the icing, place the icing sugar, cocoa, water and butter in a bowl and whisk. Place the shredded coconut on a tray. Using a fork, dip the lamingtons in the icing and roll in the coconut.
STEP 4 Place on a wire rack to set. Serve. Makes 12.
``light and fluffy the perfect sweet treat´´