I made Lamington Cake last week. A friend, who came to pick up her kitchenaid mixer, ate more than 3 pieces (eh! Betul ke fidd?). She loves it a lot! Another friend who came to pick up her Corelle camelia set, mati2 tak caya yg aku baked the cake. That's how good Lamington cake tasted :)
I used the recipe from an Aussie website. Well, I guess, since it's Aussie's national cake, they would be the one having the best recipe for this cake la kan?
- 190g unsalted butter, softened(I used 200gm coz I'm too lazy to weigh the butter)
- 1 cup (220g) caster sugar
- 2 tsp vanilla-bean paste (see note) or vanilla extract (I used 1 tbs of vanilla extract)
- 3 eggs(large eggs)
- 2 1/3 cups (350g) self-raising flour, sifted
- 1 cup (250ml) milk
- 220g dark chocolate
- 1 cup (250ml) thickened cream I dont have cream, I substituted with condensed milk)
- 1 cup desiccated or shredded coconut
- Preheat the oven to 170°C. Grease and line a 20cm-square cake pan. Whisk butter and sugar in a bowl for 2 minutes until light. Add 1 tbs vanilla. Add eggs one at a time, whisking after each until just combined. In 3 alternating batches, add flour and milk, beat to combine. Pour into pan and bake for 55-60 minutes until a skewer inserted in centre comes out clean. Cool for 5 minutes, then turn onto a rack to cool completely.
- Meanwhile, stir chocolate, cream and remaining vanilla in a heatproof bowl over simmering water until smooth (don't let the bowl touch water). Chill for 20 minutes to thicken. Spread this icing over the cake, then sprinkle top and sides with coconut. Then cut into squares.