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Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated. 1. Flour – Use either 1 3/4 cups (260g) self raising flour, or 1 3/4 cups (260g) plain flour + baking powder. The extra 3 tsp of baking powder doesn’t affect the recipe, I make it both ways. 2.
There is no cake more Australian than Lamingtons! A moist butter sponge dipped in chocolate then coated with coconut, this is The Cake sold at every suburban bakery and weekend fundraisers. You’ll get coconut everywhere making them and eating them. But that’s all part of the Aussie experience.
In this decadent recipe, the lamington has been reinvented as a feather-light choc-coconut bake with toasted coconut flakes and sweet coconut cream. Rebecca is the Digital Managing Editor of Better Homes and Gardens.
The sponge cake for Lamingtons is a terrific recipe that I use as a base for other recipes (strangely, none that I’ve shared here – yet). Simply made with pantry staples, it’s soft and buttery, and not too sweet which is what we want because we get extra sweetness from the chocolate icing.
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