Belinda and Carol Bigold,
High Tea Bakery
This Australian treat originated as a thrifty way to use day-old cake. High Tea Bakery also supplies these desserts for Australian bistro The Billabong.
2 cups sugar
1/2 cup milk
1 Tbsp butter
2 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
4 cups icing sugar
1/2 cup cocoa
2 Tbsp butter
1/4 cup boiling water
large bowl of shaved coconut
1. Preheat oven to 350°F.
2. With a mixer, beat eggs, vanilla and sugar until pale yellow, and double in bulk. Add sifted dry ingredients.
3. In a saucepan, bring milk and butter to a boil.
4. On low speed, slowly add hot milk to mixer bowl. Only mix to combine, finish folding together by hand.
5. Pour in greased and floured 9″x12″ pan. Bake 30-35 mins.
1. Sift icing sugar and cocoa into large mixer bowl.
2. Melt butter in boiling water, and add to dry mix.
3. Mix on low speed, adding more water if needed to achieve desired consistency.
1. With a knife, trim edges of baked cake until level.
2. Cut leveled cake into 1 1/2″ squares.
3. Drop cake pieces into icing and fully coat. Remove with a fork.
4. Place in bowl of coconut and coat well.
5. Dry lamingtons on a cooling rack with a baking sheet placed underneath.
Yield 2 dozen