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“From allrecipes: "Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut - not sweetened"”

Ingredients Nutrition


  1. Cake:
  2. Preheat oven to 375°F.
  3. Grease and flour an 8x12 inch rectangular pan.
  4. Sift together the flour, baking powder, and salt. Set aside.
  5. In a large bowl cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
  6. Add the eggs one at a time, beating well after each egg.
  7. Add the flour mixture alternately with the milk; beat well.
  8. Pour the batter into the pan.
  9. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
  10. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
  11. Icing:
  12. In a large bowl, combine confectioners' sugar and cocoa.
  13. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
  14. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
  15. Puting It All Together:
  16. Cut the cake into 24 squares.
  17. Place coconut in a shallow container.
  18. Using a fork, dip each square into the icing, then roll it in the coconut.
  19. Place onto a rack to dry. The icing will drip, so place something underneath to catch it.
  20. Continue for each piece.

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