Lamingtons

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time40 minsCook Time1 hrTotal Time1 hr 40 mins

A classic Australian dessert. This super soft and buttery cake cooks perfectly in the barbecue. Coated with a rich chocolate icing and covered with coconut, it's easy to see why it will forever be an Australian favourite.

 4 cups desiccated coconut
 Cooking oil spray, to grease
BUTTER CAKE:
 375 g butter, softened
 5 ½ cups caster sugar
 2 tsp vanilla extract
 5 eggs, preferably room temperature*
 15 ½ cups self-raising flour
 1 cup milk
CHOCOLATE ICING:
 4 cups icing sugar mixture
 6 tbsp cocoa powder
 90 g butter, softened
 6 tbsp (120mL) milk
 4 tbsp (80mL) water
1

Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C-baking setting). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Lightly grease a large Weber Ware Casserole Dish with cooking oil spray and line with baking paper.

2

For the butter cake; using an electric mixer, beat together the butter, caster sugar and vanilla, on a medium speed until light and fluffy. Add the eggs one at a time, beating after each addition. Add half of the flour and milk, beat on a low speed until combined. Add the remaining flour and milk, continue to beat for a further minute, or until fully incorporated. Pour the batter into the casserole dish.

3

Bake the butter cake over indirect medium-low heat for 50 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Once cooked remove from the barbecue and allow to cool for 10 minutes.

4

Once slightly cooled, remove the cake from the dish and place onto a cake cooling rack to cool completely.

5

Once completely cooled, using serrated bread knife, slice into squares. If desired, freeze the squares of cake for an hour or overnight (see tips).

6

To make the icing; in a large bowl combine the icing sugar mixture, cocoa powder, butter, milk and water. Put the coconut into a separate bowl.

7

One at a time, place a square of cake into the chocolate mix, using two forks, toss the cake around to evenly coat it with the icing. Lift the cake out of the icing a let the excess icing drip off. Add the iced cake to the coconut mixture, using another two forks, toss the cake around in the coconut. Place the lamington onto a plate or cake cooling rack for the icing to set. Repeat with the remaining cake. Serve once the icing has set.

TIPS: Using eggs at room temperature will help prevent the butter mix from splitting. If the mixture does curdle, it will come back together once you add the flour.

Ingredients

 4 cups desiccated coconut
 Cooking oil spray, to grease
BUTTER CAKE:
 375 g butter, softened
 5 ½ cups caster sugar
 2 tsp vanilla extract
 5 eggs, preferably room temperature*
 15 ½ cups self-raising flour
 1 cup milk
CHOCOLATE ICING:
 4 cups icing sugar mixture
 6 tbsp cocoa powder
 90 g butter, softened
 6 tbsp (120mL) milk
 4 tbsp (80mL) water

Directions

1

Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C-baking setting). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Lightly grease a large Weber Ware Casserole Dish with cooking oil spray and line with baking paper.

2

For the butter cake; using an electric mixer, beat together the butter, caster sugar and vanilla, on a medium speed until light and fluffy. Add the eggs one at a time, beating after each addition. Add half of the flour and milk, beat on a low speed until combined. Add the remaining flour and milk, continue to beat for a further minute, or until fully incorporated. Pour the batter into the casserole dish.

3

Bake the butter cake over indirect medium-low heat for 50 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Once cooked remove from the barbecue and allow to cool for 10 minutes.

4

Once slightly cooled, remove the cake from the dish and place onto a cake cooling rack to cool completely.

5

Once completely cooled, using serrated bread knife, slice into squares. If desired, freeze the squares of cake for an hour or overnight (see tips).

6

To make the icing; in a large bowl combine the icing sugar mixture, cocoa powder, butter, milk and water. Put the coconut into a separate bowl.

7

One at a time, place a square of cake into the chocolate mix, using two forks, toss the cake around to evenly coat it with the icing. Lift the cake out of the icing a let the excess icing drip off. Add the iced cake to the coconut mixture, using another two forks, toss the cake around in the coconut. Place the lamington onto a plate or cake cooling rack for the icing to set. Repeat with the remaining cake. Serve once the icing has set.

TIPS: Using eggs at room temperature will help prevent the butter mix from splitting. If the mixture does curdle, it will come back together once you add the flour.
Lamingtons
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