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Lamingtons Lamingtons, Esme's favorite baked good for fundraisers, are squares of sponge or pound (butter) cake dipped in a thin chocolate icing (the same kind of quick setting icing that you would use to frost Christmas cookies) and coated with coconut.

Recipes for the cake used in lamingtons vary widely in terms of quantity of the various ingredients so it is difficult to pick just one to put here, especially since I've never made them myself. I'm rounding up links to some of the various recipes I've found on the Web and I'll be adding them here soon but, in the meantime, here are the basic instructions (without cake recipe).

Your main "ingredient" is a large (about 8" by 11") sponge or pound slab cake -- preferably not freshly made or it will tend to fall apart as you are making the lamingtons. You could also chill the cake before icing it to make it easier to handle (if you're not up to baking, I suppose you could also try buying a plain pound cake from a bakery or frozen Sarah Lee cakes). Cut the cake into squares. Dip them in the chocolate icing (see recipe below), allowing the excess icing to drip off back into the bowl, and roll them in desiccated coconut until nicely coated. Let them sit on a cooling rack until the icing has set.

Icing recipe:
500g package of icing sugar
3 TBSP unsweetened cocoa
4 TBSP boiling water
1/2 tsp butter
vanilla extract (couple of drops).

Sift the sugar and cocoa together in a bowl. Add the boiling water, butter, and vanilla and stir until smooth. This type of icing tends to start setting hard fairly quickly so it's a good idea to place the bowl in a second bowl that is about 1/4 filled with hot water...this will keep the icing from hardening before you've got it on the cake.


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