B8KING NEWS: Coconuty Lamingtons

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WHAT IS LAMINGTONS?
Lamingtons are a sponge cake (or, more traditionally, butter cake) in the shape of a cuboid, coated in a layer of traditionally chocolate icing and then desiccated coconut. They are sometimes served as two halves with a layer of cream and/or strawberry jam between. The chocolate lamington is as Australian as meat pies, kangaroos and Holden cars. So called the culinary icon of Australia.

HISTORY
The documented history about the creation of lamingtons is from the "accident" where Baron Lamington's (a popular governor of Queensland from 1896 to 1901) cook accidentally dropped his favourite sponge cake into a dish of melted chocolate and being not a wasteful person, Lord Lamington suggested the cook to coat the chocolate cake in desiccated coconut so as to prevent messy hands from the chocolate when eating the cake. From there, it was greatly loved by the guests and all started asking for the recipe.

HOW I KNOW?
For me, I get to know about lamingtons from my oversea studies in Perth, Australia. Staying in the hostel did not only allow me to experience different cultures from the different natives like me, but also get to taste some of the very traditional food and desserts of Australia. For lamingtons, I don't used to like desserts related to coconuts but to my surprise, my last Australia trip to Brisbane for vacation, and it is many years after I graduated, I get to eat the cake again during the trip. I came back and one day, I actually missed the dessert!

So being a passionate in baking, I decided to find the recipe and try making it! A little tweak in my recipe as I still have quite a bit of coconut milk left, so I made a coconut twist sponge cake than the ordinary butter one. :)
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THE MAKING OF LAMINGTONS
So here's the recipe and steps:

Cake Recipe:

- 2 cups self-rising flour

- 1/4 tsp salt

- 1/2 cup unsalted butter (room temperature)

- 3/4 cup sugar

- 2 eggs

- 1 tsp vanilla extract

- 1/2 cup milk (I tried using 1/4 cup milk + 1/4 cup coconut cream)

Assembling Recipe (Filling/Chocolate Frosting):

- 1/3 cup cocoa powder

- 3 cups powdered sugar

- 3 tbsp unsalted butter

- 1/2 cup milk

- Strawberry jam (for cake filling, you may choose other jams)

- 2 cups Desiccated Coconut

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Cake:

(Preheat oven to 180 degree Celsius.)

1) Grease & flour bottom & sides of an 8" (20cm) square cake pan.

2) In a large bowl, sift in flour + salt. Set aside.

3) In electric mixer bowl, beat butter & sugar till light & fluffy (2-3mins).

4) Add in one egg at a time, beat well after each addition. (Scrape down the sides of the bowl). Add in vanilla extract, beat till combined.

5) With mixer on low speed, alternatively add flour mixture & milk, in 3 additions, begin & end with flour.
(For the milk, I had already mixed the milk & coconut cream together)

6) Pour the batter into the pan, smoothing the top with offset spatula. Bake 25-30mins.

7) Cool cake in pan for 10mins then remove from oven. Poke a toothpick into the center of cake. If toothpick comes out clean, it is done.

8) Place a wire rack on top of pan & invert, lifting cake off the pan onto the wire rack. Re-invert the cake.

9) Using a cake knife, trim off the uneven top of the cake. Cut the cake into 4cm squares. Wrap cakes in plastic wrap & chill in the fridge for 1 hour.

10) For each squares, cut horizontally into half. Spread strawberry jam onto the center and sandwich the cakes.

11) Chocolate Frosting: Place powdered sugar + cocoa powder + butter + milk over a double-boiler.

12) Stir mixture till smooth and of pouring consistency.

* Put the sandwiched cakes onto a wire rack and place a baking sheet/pan below to catch the drips.

* Pour the desiccated coconut onto a shallow pan or a plate.

13) Use a fork to hold the cake, slowly dip into the chocolate while using a spoon to pour some chocolate over the top till they are fully coated.

With a knife, transfer the chocolate coated cakes onto the plate of desiccated coconut & sprinkle to cover all sides.