Old-fashioned lamington gets super-sized with our giant edible version.
Ingredients
- melted butter, to grease
- 3/4 cup plain flour
- 4 eggs at room temperature
- 2/3 cup caster sugar
- 60g butter melted
- 1 ½ cups desiccated coconut
- 1/3 cup strawberry jam warmed
- 300ml thickened cream whipped
Chocolate icing
- 2 cups icing sugar
- 1/4 cup cocoa
- 1/4 cup milk
- 25g butter chopped
Method
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Step 1Preheat oven to 180C/160C fan-forced. Brush a 20cm (base measurement) cake pan with melted butter to grease. Line the base and sides with a little of the flour.
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Step 2Using electric beaters, beat the eggs and sugar in a large bowl for 8-10 minutes or until thick, pale and creamy. Sift half the flour over the egg mixture. Use a large metal spoon to fold until just combined. Repeat with remaining flour mixture. Working quickly, fold in the melted butter until combined.
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Step 3Spoon cake mixture into prepared pan and smooth the surface. Bake for 20 minutes or until golden and the cake springs back when lightly tapped. Turn immediately, top-side up, onto a baking-paper-covered wire rack to cool.
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Step 4To make the chocolate icing, sift the icing sugar and cocoa powder into a heatproof bowl. Stir in the milk and add the butter. Set bowl over a saucepan of simmering water. Stir until melted and smooth. Cool for 10 minutes. Refrigerate for 20 minutes or until icing is slightly thickened.
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Step 5Place the cake on a wire rack set over a tray. Spoon half the icing over the cake to coat. Refrigerate cake for 30 minutes. Spoon remaining icing over cake. Sprinkle with coconut. Refrigerate for 30 minutes or until icing is set.
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Step 6Using a serrated knife, cut cake in half. Sandwich cake with the jam and whipped cream. Serve.
Recipe Notes
This recipe was created by Cathie Lonnie for Australia's Best Recipes.
This recipe was photographed by Amber De Florio for Australia's Best Recipes.
Recipe Reviews (2)
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