Side Pannel
Homemade Lamingtons
Homemade Lamingtons
- Recipe Submitted by maryjosh on 09/20/2018
Ingredients List
- FOR THE CAKES
- 3/4 cup unsalted butter 170g, softened
- 3/4 cup light brown sugar 150g
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 and 1/2 cups plain/all-purpose flour 187g
- 3 cups desiccated coconut 180g
- FOR THE CHOCOLATE ICING
- 3/4 cup chocolate (milk, dark, or semi-sweet) 130g, coarsely chopped
- 2 tablespoons unsalted butter 28g
- 1/3 cup milk 80ml
- 1 cup icing/powdered sugar 125g
- 1 tablespoon cocoa powder
- 1 tablespoon boiling water
Directions
FOR THE CAKES
Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
Cream together the butter, sugar, and vanilla until light and fluffy.
Add one egg and half of the flour, and beat well until combined. Add the remaining eggs and flour, and beat until combined.
Pour the batter into the prepared pan and spread out evenly. Bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
FOR THE CHOCOLATE ICING
Add the chocolate, butter, and milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Whisk in the icing sugar, cocoa powder, and boiling water until smooth and combined.
Cut the cake into 16 bars. Gently dip a cake bar into the chocolate icing, making sure all sides are fully coated, then dip into the coconut. Transfer to a baking tray lined with parchment paper, and repeat with the remaining cakes.
Allow the cakes to set at room temperature or in the fridge before serving.
Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
Cream together the butter, sugar, and vanilla until light and fluffy.
Add one egg and half of the flour, and beat well until combined. Add the remaining eggs and flour, and beat until combined.
Pour the batter into the prepared pan and spread out evenly. Bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
FOR THE CHOCOLATE ICING
Add the chocolate, butter, and milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Whisk in the icing sugar, cocoa powder, and boiling water until smooth and combined.
Cut the cake into 16 bars. Gently dip a cake bar into the chocolate icing, making sure all sides are fully coated, then dip into the coconut. Transfer to a baking tray lined with parchment paper, and repeat with the remaining cakes.
Allow the cakes to set at room temperature or in the fridge before serving.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
