195g (3 cups) shredded coconut, to coat
110g (¾ cup) self-raising flour
75g (½ cup) plain flour
165g (¾ cup) caster sugar
125g butter, at room temperature
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
310g (2½ cups) pure icing sugar
30g (⅓ cup) cocoa powder
100ml boiling water
1 teaspoon vanilla essence
Who doesn't love a lamington? Believe it or not, this iconic Australian cake dates back over 100 years.
These lamingtons of mine are based on a super simple, super quick, one-bowl recipe that requires no fussing at all. It is baked in a thin layer and then cut into fingers – the resulting lamingtons don't have the height of the traditionally sized ones but it does mean you get more chocolate icing and coconut with each piece of butter cake – a little cheeky, but definitely a good thing! Feel free to use desiccated or flaked coconut instead of the shredded, depending on what 'look' you want for your lamingtons.
BakeClub and Wiltshire would love to see your Lamington Fingers! Bake this recipe using your Wiltshire Bakeware and share a picture on:
Facebook by uploading a picture on your timeline and tagging @Bake Club and @Wiltshire
Instagram by tagging @bakeclub_australia and @WiltshireAU and using #bakeclubaustralia and #wiltshireau
Or simply email a picture to us and we will upload it on our social media pages.
- You can also spoon the icing over the cake to help coat it.
- If the icing becomes too thick while you are coating the cake pieces, stir in enough extra boiling water, adding it a teaspoon at a time, to thin to the right consistency.
- These lamingtons will keep in an airtight container in a cool spot, but not in the fridge, for up to 2 days.
Anneka Manning has created customised recipes for all of her favourite Wiltshire Bakeware pieces for you to bake and share. All recipes have been tested to guarantee success for you at home. You can find the range in Woolworths stores nationally and selected IGA stores.
To make the butter cake, preheat the oven to 180°C (160°C fan-forced). Grease a Wiltshire Oblong Cake Pan (33cm x 23 cm x 4.5cm) and line the base and two longs sides with one piece of baking paper.
Place both the flours, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined pan and spread evenly using the back of a spoon.
Bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the pan, then turn onto a wire rack to cool.
Cut the cooled cake into 15 equal 'fingers' (each will be about 4 x 10cm).
To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the boiling water and vanilla and stir until smooth (it should be the consistency of pouring cream).
Spread the coconut on a tray or plate. Rest a cake 'finger' on a fork and dip it into the icing to coat (see Baker's Tips). Lift it out and allow any extra icing to drip off. Roll the cake 'finger' in the coconut to coat evenly. Place on a wire rack to set. Repeat with the remaining cake 'fingers', icing and coconut.