These Australia Day Lamingtons are a fun twist on the traditional Lamingtons and look so darn cute!
I have to admit I have been hesitant to cook lamingtons in the past due to all the mess and hassle…..well my confession is that are actually not bloody hard at all to make!
Yes they can be a little messy, though nothing I couldn’t easily fix rinsing my fingers under the tap. Plus it is delicious and super worth the mess.
Preheat oven to 160 degrees, as you will be cooking in a shallow tin.
Mix cake batter according to directions (or make two batches of Sand Cake). Spoon into four separate bowls and add 1/2 cap full of food colouring mix to until well combined. Pour each coloured mix into small square cake tin or 10 x 15 cm slice tin lined with baking paper. Bake for 25-30 minutes. Cool on a wire rack while you make icing.
Place icing sugar, cocoa, butter and vanilla in a bowl and mix well. Now add a tablespoon of boiling water at a time and mix until you have a runny consistency.
Place coconut in a medium sized bowl.
Cut each cake into 5 cm squares then dip in chocolate icing (yes this is going to get a little messy but much easier to do with fingers than a knife) gently turning until all covered, let the icing drip off a little. Now place in coconut bowl shake bowl (this helps coat then easier to turn) turn shake bowl again from side to side to cover with coconut then set aside on baking paper. Repeat until all lamingtons are finished.
Recipe Hints and Tips:
- Coloured Lamingtons freeze for up to 3 months. Otherwise keep in an airtight container for up to 1 week.
- You can leave the food colouring out and make a traditional lamington also.