Back to School Lamington Recipe

So...you want to send your kids back to school with a new treat...something tasty, and different? well, try a lamington! An Australian speciality, lamingtons are a cake, coated with a chocolate-y mixture, and doused in coconut. They are exquisite when served with whipped cream, but excellent even without!

Here's the recipe:

Ingredients

• 1 slab sponge cake (one day old)
• 4 cups icing sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons butter
• 1/2 cup milk
• 2 - 3 cups desiccated coconut

To make the icing

• Cool the cake for at least half an hour in the Fridge or Freezer, then cut into squares or fingers
• Combine the Sugar and Cocoa in a large bowl
• Heat the milk and butter in a saucepan until the butter is melted
• Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency

To put it all together

• Make a production line of Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath
• Using a fork dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the rack to dry
• Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating

MckLinky Blog Hop - Favorite Food w/Recipe

A Favorite Aussie Dessert - {Caramel Slice}

1/2 c. plain flour
1/2 c. self-rising flour
1 c. desiccated coconut
1/2 c. soft brown sugar
100 g. butter

Filling:
30 g. butter

2 tbs. golden syrup
400 g. can condensed milk

Topping:
125 g. dark chocolate, chopped
30 g. butter

Preheat oven to 180C. Line base and sides of a shallow 28 x 18 cm tin with aluminium foil.

Sift flours into a medium mixing bowl; add coconut and make a well in the centre. Combine sugar and butter in a small pan and stir over a medium heat until butter has melted and sugar has dissolved.

Add butter mixture to flours and stir until well combined. Press over base of prepared tin, using the back of a spoon. Bake for 10 minutes; leave to cool.

To make filling, combine butter, syrup and condensed milk in a small pan. Stir constantly over a low heat for about 10 minutes until mixture boils and lightly browns. Pour over pastry base and bake for 20 minutes. Set aside until completely cold.

To make topping, combine chocolate and butter in a heatproof bowl. Stand bowl over a pan of simmering water until chocolate has melted and mixture is smooth. Remove from heat; cool slightly. Spread over caramel filling. Leave to set. Using foil, lift slice from tin; cut into squares or fingers to serve.

Note: store in an airtight container for up to 2 days.

Need to convert the measurements and temps? Do what Mrs. Couch does...visit Online Conversions.