Lamington. Noun. A cake confection made by covering a cube of sponge cake in chocolate icing and desiccated coconut. [Apparently named after Lord Lamington, 1860-1940, Governor of Queensland, 1895-1901] Macquarie Dictionary, 4th Ed, 2005
Ah lamingtons. How I love thee! Your pound cake interior infused with the goodness of molten chocolate coating (butter, icing sugar and cocoa) and rolled in coconut – what could be better? Lamingtons are the iconic Australian cakes of my childhood, just so completely bad for you with absolutely no nutritional value but just SO GOOD!
Since we’re all suffering a bit of the January blues, I decided that in honour of Australia Day tomorrow – January 26th, I would bring some in to work. Last time I made them for my colleagues, they looked at them rather dubiously but once they had a bite, they were hooked!
I went the easy route and bought a pound cake which was rather too fresh to work properly. A stale pound cake works best since it will have less of a tendency to fall apart in the hot chocolate mixture.
Then you make your chocolate coating. I used 4 cups of icing sugar, 1/2 cup cocoa, 4tbsp unsalted butter and about 2/3 cup milk. I just heated this on the stovetop and whisked until it was smooth. The consistency was pretty runny but I find this makes for easier dipping! (no photos here because at this point you have to work quickly. The next few pics courtesy of Neil who was summoned from his office to partake in the blog post – thanks!)
Take a fork and quickly dip your cake square in the chocolate mixture. Remove it quickly so it doesn’t fall apart and toss it in the coconut.
Be sure to check in tomorrow for my entry in Delicious, Delicious, Delicious’s “Lamington Reinvented” challenge. It’s not what you’d expect!