Since moving to Texas I have baked a lot of Lamingtons! For my family, friends, teachers, swim team mates, class mates….. the list goes on. Each time I bake them I have about 3/4 cup of icing left over. It doesn’t last long if the kids see it in the bowl! Instead of eating the leftovers on their own this time, I decided to utilise the icing on a lamington style cake.
This cake recipe is an adaptation of one I found on Roxana’s Home Baking blog. It is not a traditional lamington sponge, it is more dense due to the inclusion of the coconut, more like coconut bread. Although a much heavier cake, it has all the flavour components of a lamington 🙂
1/2 cup butter
1 cup milk
1/2 teaspoon vanilla extract
1 cup sugar
1/2 cup desiccated coconut
1 1/2 cups self raising flour
Recipe links are here, if not using left overs from the lamingtons you will only need to make half of the recipe at most.
Preheat the oven to 350°F (180°C) and line a 20cm square cake pan with baking paper.
Melt the butter then add the milk, eggs, vanilla, and sugar. Whisk or stir until combined well.
Fold in the desiccated coconut and flour.
Pour mixture into the pan and pop in oven. Check at the 30 minute mark with a skewer/toothpick, the cake is ready when the skewer comes out cleanly (mine took approx 40 minutes).
Remove from oven when baked and immediately poke holes in it with the skewer. While still hot, pour icing over the cake, allowing it to soak in.
Leave in the pan to cool before cutting into humungous pieces and devouring, nom, nom, nom!!!