Mini Lamingtons

I've gone a bits nuts on the baking for Memorial Day weekend. Today I made Mini Lamingtons, and also a Sour Cream Chocolate Cake. I just love lamingtons, they are a taste of home for me. A very traditional Australian spongy cake, dipped in chocolate and then coconut. Messy to make, but worth it.

I found this recipe for the Mini Lamingtons in the cuisine section of the Sydney Morning Herald and I just converted it to imperial measurements and it worked really well.

1 stick soft butter, chopped
3/4 cup super fine sugar
1/2 tsp vanilla extract
2 eggs
1 1/4 cups plain flour
2 1/2 tsp baking powder
1/4 cup milk
1 3/4 cups shredded coconut **

For the icing
2 tablespoons soft butter
3 1/4 cups icing sugar, sifted
1/2 tsp vanilla extract
4 tablespoons Dutch cocoa
5 ounces boiling water

Preheat oven to 350F.

Using an electric mixer, beat butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after each. Stir in combined sifted flour and baking powder alternating with milk and stir until smooth. Spoon mixture into a greased and lined square tin and bake for 25-30 minutes or until cooked when tested with a skewer. Stand in tin for 10 minutes before turning out on a wire rack to cool. Wrap in plastic wrap and store for 1 day.

For the icing

Combine all ingredients with 5 ounces boiling water and mix until smooth. This mixture will be very runny.

Cut cake into approximately 1" squares and dip each one into icing, then into coconut.

Place lamingtons on a wire rack for 1-2 hours or until dry.

Makes about 45.

** I used dessicated coconut for this recipe, only because my mother had just brought me some over from Australia, but shredded will work just as well.

Tip: I use two forks to handle the cake squares and dip them in the chocolate and then the coconut. Let the chocolate drip off a bit before you put it in the coconut.