Classic Australian Lamingtons

By Sugar Salt Magic · 150 min

Ingredients

Instructions

1. Preheat the oven to 180C / 350F (160C fan). Line a lamington tin (about 22 x 33 cm) with baking paper.
2. Melt the butter and milk together in a microwave-safe bowl, heating in 30-second bursts and stirring between each until just melted. Stir in the vanilla and set aside.
3. Sift the flour, cornflour, baking powder and salt into a medium bowl and whisk to combine. Set aside.
4. Beat the eggs and egg whites until very thick and pale, about 8 minutes.
5. On low speed, slowly pour the sugar into the eggs, then beat for a further 2 minutes.
6. Fold in the dry flour mixture half at a time with a balloon whisk until combined.
7. Fold in the milk and butter mixture until lump-free. Don't overmix; if the liquid won't blend in, switch to a spatula and keep folding.
8. Pour the batter into the prepared tin and tap lightly on the bench 3-4 times to release large bubbles.
9. Bake for 20-23 minutes, until a toothpick comes out clean. Don't check before 18 minutes, and take care not to overbake.
10. Cool in the tin for 10-15 minutes. Invert onto a large baking tray, then invert again onto a wire rack so it sits right way up. Let cool completely, then cut into 20 even squares.
11. Combine the icing sugar, cocoa and boiling water in a deep bowl and mix well to a syrup consistency.
12. Put the desiccated coconut into a separate bowl (about one third of the coconut is for this step). Set two wire racks over baking-paper-lined trays.
13. Using two forks, dip a sponge square into the chocolate glaze to coat well. Let it drain briefly, then move it to one rack. Repeat with 2 more squares.
14. Roll the first square in coconut using clean forks, then transfer it to the second tray to set. Repeat with 2 more squares.
15. Repeat the dipping and coating with the whole batch, topping up the coconut as needed.

Summarized from Sugar Salt Magic's video. Watch it for the details.