- 1/2 cup (125g) coconut oil/butter
- 1 cup caster sugar
- Teaspoon vanilla extract or half a vanilla bean
- 3 eggs
- ¼ cup of milk
- 1 ¾ cups of all-purpose flour, sifted
- 1 ½ teaspoons of baking powder
- Blocks of milk and dark cooking chocolate
- 1 tablespoon cocoa
- ¼ cup of icing sugar
- ½ tablespoon coconut oil/softened butter
- Packed of desiccated coconut
As an Aussie expat, there are quite a few things I miss about home – beaches with crashing waves, Lucas Pawpaw Ointment, Honey Jumbles, Milo, caramel Tim Tams… okay, most of those are food.
Another one to add to the list of homesick feels is the humble Lamington. Sounds fancy, but it's really just a simple sponge cake made awesome with chocolate and coconut (we’re all about recipes that look difficult but require minimal effort).
Super easy to make, even easier to eat...
Assemble your ingredients.
Preheat your oven to 180°C or 160°C if it’s fan-forced. Grease up a slice tin (or a loaf tin if you don’t have one) and leave to the side. Beat up coconut oil/butter, sugar, vanilla until well combined, then add in your eggs one at a time.
Sift the flour then add to the wet ingredients in two lots. Add the baking powder and mix until well combined.
Bung the mixture into your cake tin and bake for 30 mins (a little longer if you’re using a loaf tin). If your timing skills aren’t up to scratch, insert a skewer in the centre and if it comes out clean, you're done. Turn out onto a wire rack to completely cool.
Take half a block each of the milk and dark chocolate and break into small pieces before adding to a bain-marie (which is a fancy term for a bowl suspended over a saucepan filled halfway with boiling water). Add in the butter/coconut oil and sifted cocoa and icing sugar, and combine until it forms an icing.
Yep, we know there’s lots here – that’s because you’re probably going to eat half of it as you decorate the cakes later. You’re welcome.
To turn the cakes into lamingtons: cut the cake into squares (size is completely up to you).
Use forks to help you dip each piece fondue-style into the chocolate icing and then roll in the coconut. Leave on a wire rack to set. Lucky you’ve got that leftover icing to tide you over, huh
Eat until you feel sick.