My need to someday visit Australia has gotten under my skin, nestled itself into my taste buds and, apparently, nose-dived into my flour container.
Where it proceeded to raise hell in a sponge cake/strawberry filling/coconut/chocolate mess kind of way.
And by mess…I obviously mean heaven. Obviously. (See boyfriend, this explains a lot about my cleaning habits – or lack thereof – now, doesn’t it?)
I mean, look at these.
There is a lot of mystery surrounding the origins of the lamington. It’s obvious they were made for a Lord Lamington (who hated them, by the way) but was it done in a purposeful, intentioned kind of way or was it a “honey-I-dropped-the-sponge-cake-in-a-vat-of-chocolate-and-coconut” mishap situation. The world may never know.
Adding to this intrigue is the wonder of how quickly they will disappear after you make them. I swear I made 24 of these guys, left three at home for keeps and brought the rest into lab meeting.
And then poof! Gone. All of them. Within what seems like minutes.
I can account for one and a half of them because my boss (shamefacedly) admitted to going back for seconds but reassured me that he’d only had half the second time around. And then maybe another quarter. Or five. It’s totally unclear.
All I know is that people were coming up to me all day telling me how awesome these were, so now I feel compelled to tell you. These are awesome. Make them. Maybe for Easter or maybe just because the middle of your day needs some sponge cake/strawberry jam/chocolate/coconut mess everywhere. I won’t judge.
Makes 24, adapted from Martha Stewart
- 1 cup unsalted butter, room temperature
- 2 2/3 cup cake flour
- 2 cups sugar
- 2 tsp pure vanilla extract
- 4 large eggs
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 2/3 cup strawberry jam
- 1 lb shredded sweetened coconut
For the chocolate icing:
- 1 cup milk
- 4 tbsp unsalted butter
- 1 tbsp pure vanilla extract
- 8 cups confectioner’s sugar
- 1 cup cocoa powder, sifted
- Preheat oven to 325. Grease two 9×13-inch baking pans either with a baking spray or butter and flour. Line with parchment and grease again.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until creamy, about 3 minutes. Add in the vanilla and eggs, one at a time, scraping down the sides of the bowl as necessary.
- Sift together the flour, baking powder, and salt. Add to the batter in three increments, alternating with the milk. Stir until just combined.
- Divide the batter between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Cool for five minutes on a wire rack and then remove from pan. Allow to cool completely.
- Spread one of the cooled cakes with the jam. Place the second cake on top and trim any overhanging edges using a serrated knife.
- Cut cakes into 24 squares.
- Place the coconut in a medium bowl and set aside. To make the icing, bring the milk and butter to a simmer over medium heat. Pour it into a bowl and mix in the vanilla, confectioner’s sugar, and cocoa powder. Stir until combined.
- Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water. Place a jam-filled cake square in the bowl of chocolate icing and, using two forks, cover it completely with the icing.
- Allow the excess icing to drip off and then dredge the square in the coconut. Transfer to a wire rack to set for at least 15 minutes. Continue until all squares have been coated.