Australia Day is all about Lamingtons around here. This is a very old recipe of mine from the early nineties. I used to make this with wheat flour, caster sugar and at one point during the ‘low-fat’ era I even used margarine… To be honest, I sort of stopped baking for quite a few years because recipes just aren’t the same without butter.
I’m slowly making my way through a few old recipes, and this one worked so well I decided to share it for Australia Day. I like to think of it as more of a dessert than a slice.
A few things you need to know about this recipe.
- I forgot to take a photo, but when you get it out of the oven leave it in the tray to cool until its just slightly warm. Then cut it into squares in the tin.
- By doing the above the icing is able to seep through the cuts coating the sides but more importantly, helps to get it out of the tin!
- This is really yummy, leave some for everyone else.
These 2 pieces didn’t make it out to be photographed…
You can use a fork to lift the pieces out onto plates because it’s already cut into pieces.
Allow it to sit for an hour or so to soak up all the sauce.
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- 125g unsalted butter (room temperature)
- 120g rapadura sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup milk (I used almond)
- 165ggrain & nut free flour blend
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup shredded coconut
- 80g rapadura sugar
- 10g cacao powder
- 20g butter (room temperature)
- ½ cup boiling water
- Preheat oven to 180 degrees celcius and line a slice tin with baking paper.
- Place all of the ingredients into a heat proof bowl, whisk to combine, allow to cool then refrigerate until needed.
- Measure the flour, baking powder and salt into a bowl, stir to combine and set aside.
- Place the butter, rapadura sugar and vanilla into a mixing bowl and use an electric mixer to beat until smooth and creamy.
- Add the eggs one at a time beating well after each addition. The mix will split a little, don't panic, it comes back together again.
- Add the milk and flour alternatively a little at a time, I like to finish with flour.
- Spread the mix into the tin and bake for about 25 mins or until a skewer comes out clean when inserted into the centre.
- Place the tray onto a wire rack and cool until slightly warm.
- Take a sharp knife and gently cut into squares.
- Spoon the icing mix evenly over the top then sprinkle with shredded coconut.
- Allow to sit for an hour or so before serving, during this time it will soak up the icing.