An old school favorite. Lamingtons resonate with Australians as it's named after a Queensland governor. For those who aren't Australian and are wondering what the heck is a lamington., its sponge cake filled with cream and jam, covered in a chocolate icing and rolled in desiccated coconut.
When my husband tried this cake he instantly reminisced about being in primary school and that made all the hard work i do worth it, to take someone back to their childhood and bring back the joy they had when eating such a simple cake, is such a heartwarming feeling.... enjoy!
150g Caster Sugar
150g Self Raising Flour
25g Butter, softened
80ml Boiling Water
500g Icing Sugar
50g Cocoa Powder
20g Butter, softened
250g Desiccated Coconut
Preheat oven to 180'c. Grease and line a 18cm x 18cm x 8cm cake tin with baking paper (or you can use a lamington tin).
Beat eggs in a kitchenaid with whisk attachment until light in colour. Gradually add in the sugar, beat for 5mins or until you have thick ribbons when you lift the beater.
Meanwhile sift together the flour and cornflour together a few times. Combine boiling water and butter in a separate bowl. Add the flours to the egg mixture and using a metal whisk mix gently, then add butter mixture and fold into mixture is combined.
Pour mixture into your prepared cake tin and bake for 45mins or until an inserted knife comes out clean. Once baked remove from the oven and turn cake onto a wire rack, remove baking paper, let cool and cut cake in half horizontally.
To make the icing, combine the icing sugar and cocoa together. Add milk and butter and mix to combine, place into the microwave for 30sec bursts until icing is thick and glossy and coats the back of your spoon.
Place cake halves onto a wire rack crumb side down ( i put a tray under the wire rack to catch the excess chocolate) and coat completely with icing. Evenly cover chocolate with desiccated coconut. Sandwich halves together with whipped cream and strawberry jam.