This post is going to be short and sweet (as is sometimes necessary). When I saw this recipe by one of my foodie icons, Donna Hay, I knew I would love it once I tasted it, and I wasn’t wrong! As a little girl I used to love eating lamingtons (we called them Ystervarkies in Afrikaans) and even at the age of 7, I could appreciate how the chocolate ‘icing’ kept the mild-flavoured vanilla cake moist while the coconut not only added flavour, but also lovely texture. It was (and still is) one of my favourite treats.
This ‘slice’ delivers everything a traditional lamington does and more as it is much easier to make than traditional lamingtons as there is no cutting the cake into squares, dipping the squares in the icing and then rolling them in coconut.
This really is the perfect cake to serve with coffee and as it’s so easy to make, you have no excuse not to bake it!
Serves 12 easily (I doubled and adapted Donna Hay’s recipe slightly)
250g butter, room temperature
350g caster sugar
2 tsp vanilla extract
4 eggs (I used extra-large, free-range eggs)
2.5 tsp baking powder
for the icing
250g icing sugar
40g (approximately 4 tbsp) cocoa powder
150ml boiling water
50g butter, melted
approximately 100g shredded coconut
- Preheat oven to 160°C. Grease and line a (+-) 30cm rectangular cake pan with baking paper.
- Cream the butter, sugar and vanilla until light and creamy.
- Add the eggs one by one and mix well after each addition.
- In a separate bowl, sift the flour and baking powder together.
- Add the flour and milk alternating, mixing well after each addition.
- Spoon the batter into the prepared cake pan and place in the oven.
- Bake for 30-40 minutes until a skewer inserted comes out clean.
- Remove from the oven and allow to cool in the tin.
- To make the icing, mix all the ingredients.
- When the cake is cool pour the icing over the surface of the cake and scatter over the coconut.
- Allow to sit for 5-10 minutes before serving.