CAKE IN THE HOUSE

The antipodean classic made into loaf form. Take a pause this arvo and enjoy with a cuppa…

LAMINGTON LOAF Serves 8

200g unsalted butter, very soft, plus extra for greasing

200g caster sugar

200g self-raising flour

3 eggs

3 tbsp milk

1 tsp baking powder

1 tsp vanilla paste

For the coating:

40g unsalted butter, melted 75ml whole milk

30g unsweetened cocoa powder 100g icing sugar

100g desiccated coconut

For the Filling:

300ml double cream

1 tbsp icing sugar

150g jam (we used raspberry)

1 Preheat the oven to 180C/

Fan 160C/gas 4. Meanwhile, grease and line a 900g loaf tin with butter and baking paper.

2 Put all the ingredients for the sponge into a large bowl and beat together until smooth (you can use an electric whisk if you have one). Tip the batter into the lined tin and level with the back of a spoon. Bake for 50–55 mins, or until golden brown. Cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

3 Make the coating by adding the melted butter, milk and cocoa to a bowl and whisk until it’s lump free. Whisk in the icing sugar until you have a smooth, thick mixture. 4 Sprinkle the desiccated coconut over a large tray. Warning, it can get messy! Using a palette knife, spread the chocolatey coating on to the sides of the sponge (apart from the base). Leave it to set for about 15 mins, or until it becomes tacky and less wet.

5 Next, dip the cake into the coconut to coat it all over, then return it to the wire rack.

6 For the filling, whip the cream and icing sugar until you have soft peaks and it just holds its shape.

7 Cut the coconut-coated sponge in half horizontally. Spread the jam over the cut-side of the bottom sponge half and top with the whipped cream, then sandwich the other sponge half on top. Cook’s note: This can be kept in an airtight container in the fridge for up to 3 days.

Taken from I’ll Bake!: Something Delicious For Every Occasion by Liberty Mendez (Pavilion Books). Photography: Lizzie Mayson.