There is nothing more Australian than lamingtons, and this Lamington Cake is a super easy version. Making little individual lamingtons can be time consuming and messy, so I made this lamington cake to look just like a big lamington, but without the fuss. The cake is super soft and fluffy, just like a real lamington. You could even cut the cake in half and fill it with jam and whipped cream.
- 190g butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 2 1/3 cups self raising flour
- 1 cup milk
- 1 1/ cups icing sugar
- 2 tablespoons cocoa powder
- desiccated coconut, to decorate
Preheat the oven to 170c. Line a cake tin with baking paper, either round or square (I used round).
Add the butter and sugar to the bowl of a stand mixer and beat until light and fluffy. Add the vanilla extract.
Add the eggs, one at a time, beating between each addition. Add the flour and milk, and mix slowly until well combined.
Pour the mixture into the cake tin and bake for around 50 minutes, or until the cake is cooked through. Remove from the oven and allow to cool completely.
Once the cake has cooled, place the icing sugar and cocoa powder in a bowl and add 1 tablespoon of hot water. Mix until well combined, adding extra water if need to make a slightly runny icing.
Spread the icing over the top and sides of cake. Sprinkle the coconut evenly over the cake, tilting the cake to get coconut to stick to the sides.