A traditional down-under dessert

Lamingtons are a quintessential part of every Australian's childhood. The little sponge cake is dipped in chocolate icing and then rolled in desiccated coconut. These little treats are sold at school fairs and bake sales around the country. These days Lamingtons are also commercially produced however they don't taste as good as the homemade versions. To make these Lamingtons extra special you can fill them with fresh whipped cream and strawberry jam.

	•	2 cups of all-purpose flour
	•	2 tsp of baking powder
	•	1/4 tsp of sea salt
	•	2 large eggs
	•	1/2 cup of room temperature butter
	•	3/4 cup of white sugar
	•	1 tsp of pure vanilla extract
	•	1/2 cup of milk
	•	2 cups of icing sugar
	•	1/3 cup of cocoa powder
	•	3 tbs of butter
	•	1/2 cup of milk
	•	Whipped cream for serving

	1.	Preheat the oven to 350F (180C).
	2.	Lightly butter an 8 inch square cake tin. Set aside.
	3.	In a large bowl, sift together the flour, baking powder and salt. Set aside.
	4.	In a separate bowl, use an electric beater to cream the butter and sugar mixture together until
                pale and fluffy.
	5.	Add the eggs one at a time to the butter/sugar mixture. Beat well after adding each egg.
	6.	Add the vanilla to the mixture and mix well to combine.
	7.	Next, use a spatula to alternately add the flour mixture and milk, in three additions, starting
                and finishing with the flour.
	8.	Spread the batter into the cake tin, making sure it's evenly spread.
	9.	Bake in the oven for about 30 minutes. Test the center of the cake with a toothpick and make
                sure it comes out clean.
	10.	Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool.
	11.	Once the cake has cooled cut it into squares of a desired size and place them in an airtight 
                container. Pop the container in the fridge for at least 2 hours or even overnight.
	12.	Now for the icing. Place the icing sugar, cocoa powder, butter and milk in a heat proof bowl
                over a saucepan of simmering water.
	13.	Stir the mixture until it is smooth but still a bit thick. You don't want the liquid to get too thin 
                otherwise the sponge cake won't absorb the coating.
	14.	Now it's time to assemble the Lamingtons. Put out some newspaper under wire racks to catch
                any mess. Place the cake pieces on the racks and have your chocolate icing and desiccated
                coconut ready.
	15.	Quickly coat the sponge cake on all sides in the icing mixture and then gently roll the cake in
                the coconut. Repeat the process.
	16.	The Lamingtons can be stored in an airtight container for 5 days.

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