An Australian classic with tropical vibes!
Soft Sponge cake slices infused with your favourite jam and coated with delicious chocolate icing. Then rolled onto shredded coconut...say no more! I have used pineapple jam as I absolutely love pine coconut combo, but feel free to use any jam of your liking because you can never go wrong with Lamingtons.
If you are from Australia, or ever being to Australia, you must have definitely heard about few Australian classics like Lamingtons, Vegemite, Pavlova, etc. I had to put Vegemite in there 😁
I have kept it as classic as I could with only teenie tiny variation of adding pineapple jam instead of the much preferred berry loaded jam. For me, whenever I hear coconut, I automatically think pineapple. And pineapple jams have been my childhood favourite. so I dint miss my jam to try it in the good old lamington as well. You can easily go for a store bought sponge cake for this one, just cut it into small squares, and then cut them into equal halves.
Ingredients
Sponge Cake
1 Cup all-purpose flour
½ Cup caster sugar
½ Tsp baking powder
12 Tbsp unsalted butter, melted
1 Tsp vanilla extract
3 Eggs
Chocolate Icing
¾ Cup icing sugar
1 Cup water
3 Tbsp Cocoa powder
2 Tbsp unsalted butter, melted
Pineapple/other Jam
Shredded Coconut
Directions
Sponge Cake
1. Preheat the oven to 200C (390F) or 180C (350F) for a fan forced oven. Grease the 9” or 20 cm Square pan and line it with parchment paper.
2. Sift the flour and baking soda and keep aside.
3. In a stand mixer, beat the eggs for 5-6 mins until it becomes pale and fluffy.
3. Add in sugar at regular intervals while the eggs are whisking away. Continue to beat for further 4-5 mins.
4. Divide the flour-baking soda mixture in half and add into the egg mixture in two batches. Folding into the egg mixture gradually.
5. Add in the butter and vanilla extract, and continue to fold into the batter smoothly.
6. Pour this batter into the greased pan and bake for 20 mins or until it is cooked evenly.
Chocolate Icing
1. Boil the water and add in the remaining ingredients-cocoa powder, sugar and butter.
2. Whisk this mixture until well combined.
Assemble
1. Once the sponge cake is ready, cut it into square pieces.
2. Spoon out the center of each of the square and fill it with pineapple jam.
3. Coat these pieces with the chocolate icing and then roll it on a plate of shredded coconut until it is well covered with the coconut.
4. Refrigerate before serving.
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