Lamingtons

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Lamingtons BigOven - Save recipe or add to grocery list
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Prep Time 10-15 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 Buttercake mix
  • 25 grams Unsalted butter
  • 2/3 cup Milk
  • 400 grams Icing sugar
  • 1/2 cup cocoa
  • 2-3 cups Coconut
Prep Time 10-15 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 Buttercake mix
  • 25 grams Unsalted butter
  • 2/3 cup Milk
  • 400 grams Icing sugar
  • 1/2 cup cocoa
  • 2-3 cups Coconut
Instructions
  1. Make butter cake mix to packet instructions. Pour into a lined slice tray (approx 18x28 cm) and bake for approx 25 mins at 180*C. Cool on a wire rack.
  2. Sift the icing sugar and cocoa together in a bowl large enough to coat cake pieces.
  3. On a low- med heat place milk and butter in a sauce pan to melt, don't boil.
  4. Add the milk mix to the icing sugar bowl and mix well.
  5. Add a couple of cups of coconut to another bowl.
  6. When cake is completely cold cut off the 4 side edges. Cut into fingers or squares. The size is up to you. Gently put your fork in the cake, dip into the icing mix, slosh until coated on all sides, I use fingers. Put the chocolate coated piece of cake into the coconut and coat on all sides. Set aside. It can be a bit fiddly and messy but I found worth the effort.
Recipe Notes

This is the original recipe for the icing I don't see how it would be enough to coat 12 pieces of cake.

My recommendation is to double it for ease of coating.

Doubling the icing mix also allows you to coat about 16 to 20 squares of cake with a little left over.

I used a butter cake packet mix.  You can use a made or bought sponge.

Or see my butter cake recipe here to which you will definitely need to double the icing mix.

This freezes well.

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2 comments

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    • Kathy on January 25, 2014 at 11:39 am
      Author

    I was asked by a friend why did I use a fork and why did I double the icing coating.
    Personally I found it easier to double the icing mixture so that I could literally slosh the cake square in the icing bowl with 1 fork rather than try to turn over the cake in that icing mixture. Every time you insert that fork you weaken the cake structure as the tines in the fork make perforations in that cake. You will end up with crumbs in the bottom of that icing mix bowl and a crumbling cake. So insert the fork in a sealed side of the cake, top or bottom, put in the bowl of icing mix, slosh around a bit to cover. Take out and pop into the coconut. If you missed a bit of cake with the icing mix, just grab a teaspoon of icing and cover that spot. Turn the cake over with your fingers to coat in coconut. Set aside.
    I hope I’m not making this sound more complicated than it is. By the 3rd piece of cake you will be on a roll and they will be looking good and done in no time.

      • Estelle on February 11, 2014 at 9:31 am

      I tried this for an Australia Day street party and it was a hit. Heaps of compliments. The only thing I did different was actually turn cakes over in icing mix.

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