Love sponge cake? Then you will love lamingtons – an Aussie treat that always makes me think of Possum Magic, a celebrated children’s book by Mem Fox (my favourite author as a kid).
Ingredients for the sponge cake:
- 3 cups self-raising flour, sifted
- 180g butter, softened
- ¾ cup caster sugar
- 1 ¼ cup milk
- 3 eggs, lightly beaten
- 1 tsp vanilla
Ingredients for the chocolate coating:
- 4 cups pure icing sugar
- 1 ½ cups cocoa
- 1 cup milk, extra
- 4 cups desiccated coconut
- Preheat the oven to 180°C.
- Grease a 28cm x 18cm slice pan, and line the base with baking paper.
- Use an electric mixer to combine the butter, sugar and vanilla into a light and fluffy cream.
- Beat in the eggs one at a time, beating well after each addition.
- Fold in the flour and milk until combined. Spoon the mixture into the slice pan.
- Bake for 45 minutes, or until cooked and golden. Leave in pan for 10 minutes then turn out onto a wire rack to cool.
- While the cake cools, sift the icing sugar and cocoa together.
- Add the milk and stir until combined.
- Divide the coconut between 2 bowls.
- Trim and then cut the cake into 12 rectangles.
- Dip each piece in the cocoa mixture, allowing the excess to drop off. Use 2 forks to toss in one bowl of coconut. Set aside on a wire rack and repeat with remaining cakes.
- Use the second bowl of coconut to repeat step 11, so each cake has a clean white finish. Store in an airtight container until required (up to 4 days).