Best 5 Lamingtons Recipes

LAMINGTONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
• Sift together the flour, baking powder, and salt. Set aside.
• Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
• To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
• Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

LAMINGTONS

Steps:

• Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans; line bottoms with parchment; butter parchment. Dust with flour; tap out excess; set pans aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time; beat until incorporated.
• Sift together flour, baking powder, and salt; add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
• Divide batter between prepared pans. Place in oven; bake until a cake tester inserted into middles comes out clean, about 30 minutes. Cool slightly on wire racks; remove from pans. Turn out cakes onto racks; cool completely.
• Spread one of the cooled cakes with the jam; place other cake on top. Using a serrated knife, trim edges of sandwiched cakes; cut into 24 two-inch squares.
• Place the coconut in a medium bowl; set aside. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water. Place a jam-filled cake squarein the bowl of chocolate icing; using forks to turn the square, coat all sides.
• Allow excess icing to drip off; transfer square to bowl of coconut (left bottom). Using clean forks to turn square, coat it with coconut. Transfer coated square to wire rack to stand until coating has set, about 15 minutes. Continue until all squares have been coated.

LAMINGTONS

Steps:

• Grease lamington tin.
• Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
• Sift flour and salt, add alternately with milk to mixture.
• Add vanilla.
• Blend well, but do not over beat.
• Add a little more milk if necessary to form a softy dropping consistency.
• Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
• Turn out and cool on a wire rack.
• To make icing sift icing sugar in a bowl.
• Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
• When cake is cold cut into square of uniform size.
• Dip each cake in icing then roll in coconut.
• Set aside to become firm.
• Repeat for remaining squares.

CHRISTMAS LAMINGTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar and 1/2 cup plus 1 3/4 teaspoons butter together in a bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition.
• Sift flour and salt together in a bowl. Add flour mixture and milk alternately to the sugar-butter mixture. Add 1/2 teaspoon vanilla extract. Mix until just combined. Add additional milk, 1 teaspoon at a time, to form a soft batter. Spread batter evenly into a shallow 10x14-inch baking pan.
• Bake in the preheated oven until golden brown, 25 to 35 minutes.
• Turn cake out onto a rack to cool, at least 10 minutes. Cut into 30 squares.
• Place dried coconut in a bowl. Combine 3 cups confectioners' sugar, 1 tablespoon boiling water, and 2 tablespoons butter in a separate bowl. Add more boiling water, 1 tablespoon at a time, until icing is fairly runny. Stir in 1/2 teaspoon vanilla extract and red food coloring.
• Line a tray with waxed paper. Pick up a cake square using a fork and coat it in the icing. Allow excess icing to drip off. Coat the cake in coconut; place on the prepared tray. Repeat with remaining cake squares. Allow icing to set for 30 minutes at room temperature before serving.

LAMINGTONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
• Sift together the flour, baking powder, and salt. Set aside.
• Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
• To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
• Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.