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Little white lamingtons

 
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Photographer: John Paul Urizar. Stylist: Yael Grinham
Photographer: John Paul Urizar. Stylist: Yael Grinham

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Little white lamingtons
INGREDIENTS

250g butter, softened, chopped
1 teaspoon almond essence
1 1/3 cups (300g) caster sugar
4 eggs
1 cup (150g) plain flour
2/3 cup (100g) self-raising flour
1 cup (120g) almond meal
3 cups (210g) shredded coconut
(moist coconut flakes)

white chocolate icing
1 cup (250ml) milk
1¾ cups (260g) white choc melts
5½ cups (880g) icing sugar mixture
METHOD

Preheat the oven to 180°C (160°C fan-forced). Grease 20cm x 30cm lamington pan, line base and two opposite sides with a strip of baking paper.

Beat the butter, essence, sugar and eggs in a large bowl with an electric mixer until light and fluffy.

Stir in the sifted flours and almond meal, in two batches. Spread mixture
into the pan; smooth surface.

Bake about 35 minutes. Stand cake for 5 minutes before turning onto a wire rack to cool. Cut cake into 32 pieces.

white chocolate icing: Combine half the milk and half the Choc Melts in a small saucepan, stir over low heat until smooth. Transfer mixture to a large bowl; stir in half the sifted icing sugar until smooth.

Place half the coconut in a medium bowl.

One at a time, dip half the cake pieces into the White Chocolate Icing until completely coated.

Using a fork, lift the cake out of the icing and gently shake to drain excess icing. Slide the fork against the side of the bowl to remove any excess icing. Holding the fork with the cake still on it over the bowl of shredded coconut, sprinkle coconut over icing using other hand. Place lamingtons on oven trays lined with baking paper; stand until icing is set. Repeat with remaining coconut, White Chocolate Icing ingredients and remaining cake pieces.
 
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