A traditional Aussie dessert made from scratch. It consists of light sponge cake squares that are coated with a cocoa icing and then rolled in coconut. It's been popular in Australia since the 1800's and even has a following in the US. In Ohio, they are known as "Cleveland bars". You can also easily substitute a pre-made sponge cake in this recipe.
Sponge Cake
1 cup butter, softened
1 cup granulated sugar
4 large eggs, beaten
2 cups self rising flour
Chocolate Icing
2 cups powdered sugar
2 tablespoons baking cocoa
1 tablespoon boiling water
1 teaspoon vanilla extract
1 1/2 cup sweetened shredded or flaked coconut
Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan and set aside.
In a large mixing bowl, cream together the butter and sugar on medium speed. Gradually add the eggs, beating well to combine.
Stir in 1/3 cup of flour at a time by hand. Mix gently but thoroughly after each addition.
Place the sponge cake batter in the prepared pan and bake at 350 degrees F for 30 minutes. Decrease oven temperature to 325 degrees F and continue to bake for 30 to 45 more minutes or until done. The top of the cake should bounce back when lightly pressed.
Remove the cake from the oven and place on a rack to cool.
For the chocolate icing: Sift together the powdered sugar and cocoa powder in a bowl. Add the boiling water and vanilla and beat well. Add more water if necessary to get the desired consistency.
When the cake is cool, cut it into bars and coat the cake pieces on all sides with the chocolate icing.
Place the coconut in a shallow dish. Roll the lamingtons in the coconut to completely coat.
Place the lamingtons on a rack and let the icing set.
mrsfrank1005
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What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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