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: |
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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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