A lamington recipe for coconut covered lamingtons

An unforgettable Lamington Recipe


Vanilla Sponge

420g (500 ml) Huletts Castor Sugar
4 extra large eggs
250 ml (1 cup) sunflower oil
5 ml (1 t) vanilla essence
420 g (750 ml) cake flour
15 ml (1 tbs) baking powder
3ml (½t) salt
125ml (½ cup) Milk

Chocolate Coating
600 g (750 ml) Huletts White Sugar
80 g (200 ml) cocoa powder
375 ml (1½ cups) hot water
10 g butter 
Desiccated coconut, for coating

Vanilla Sponge

1. Preheat the oven to 180⁰C.  Grease and line a 25 x 30 cm oven tray. 
2. Beat the sugar and eggs together until light and fluffy. 
3. Add the oil and vanilla essence, and mix well. 
4. Sift the flour, baking powder and salt together and add to the egg mixture alternatively with the milk. 
5. Spoon the mixture into the prepared tray and bake for 30- 35 minutes or until a cake tester inserted comes out clean. Allow to cool and cut into squares.

Chocolate Coating
1. Place the sugar, cocoa, and water in a saucepan and bring to the boil while stirring. 
2. Remove from heat and add the butter.