Saturday, April 16, 2011


This recipe for Lamingtons, an Australian treat, comes from the book "A Baker's Odyssey" by Greg Patent published in 2007. This recipe was absolutely delicious and fairly easy to make! It became a tad messy, but it was so worth it! You do have to let it sit overnight, which is the only sad part about this delicious dessert.

Ingredients :)

Grease and flour a 13x9x2 baking pan- knock out the excess flour.

In your mixing bowl, beat the butter on a medium speed until smooth.

Add 1/4 cup of the sugar and the vanilla.

Beat for about 30 seconds. While beating, gradually add the remaining sugar. Scrape the sides and mix for 5 more minutes on a medium-high speed.

Add the eggs one at a time. Beat the mixture well after adding each egg.

I cracked an egg perfectly in half. I was proud of this moment.

Put the mixer on a low speed. Add the flour/baking powder (that should be mixed together) alternately with the milk. You should have three additions of the dry mix and two mixtures of the wet. Always end with the dry. Mix until smooth.

 Add the mixture to your prepared baking pan.

Smooth the top and put in the oven for 35-40 minutes at 350 degrees.

Cool the cake in its pan on a baking rack for about 15 minutes.

Now comes the tricky part. Take another wire rack and place it over the cake pan. Invert the two. Remove the pan and cover the cake with the other rack. Invert again. As you can see, my cake got a little stuck. No biggie, I worked with it!

Hooray! The cake. Drape the the cake loosely with a kitchen towel and let it sit over night.

With a sharp serrated knife, trim the edges of the cake.

Cut the cake into 24 squares. I got a bit more than that due to my cutting skills.

Now we begin the sauce! Whisk together the powdered sugar and cocoa powder.

Add the melted butter.

Mix it all together!

Add the boiling water.

Now, the directions say to place the bowl in a pot of hot water to keep it fluid. I placed a single cereal bowl upside down inside a larger bowl and filled it with hot water. Kept the chocolate mixture all sauce-y.

 Spread the coconut out in a shallow bowl or pie dish.

 Time to get messy....Drop a piece of cake into the sauce and coat it. You can use two forks to flip it over and cover each side... or use your fingers. Lift the cake out of the sauce and let the excess drip back into the bowl.

Coat every side of each piece with the coconut. Place on a cooling rack with towels or a board underneath as it may drip.

Leave the cakes on the wire rack for 1-2 hours before you are ready to serve them. Storing them is easy! They will keep for 3-4 days if you store them in an airtight container and leave them in room temperature.

Grab that grocery list!

-1 3/4 cups bleached all purpose flour, plus more for the pan
-2 teaspoons baking powder
-12 tablespoons (1 1/2 sticks) salted butter, room temperature
-1 1/2 cups granulated sugar
-1 /2 teaspoons pure vanilla extract
-3 large eggs
-1 cup whole milk

Chocolate Sauce:
-4 cups confectioners' sugar
-1/2 cup unsweetened cocoa powder
-2/3 cup boiling water

Also, coconut. 3-4 cups. The recipe called for unsweetened, but it was very hard to find so I used sweetened and it didn't make it too sweet.


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