1. Home
  2. Baking
  3. AUNTY SYL'S LAMINGTONS

AUNTY SYL’S LAMINGTONS

BOOKMARK

PRINT

DELICIOUS

Description

When I was a kid I would look forward to the weekend so I could head over to my Aunty Sylvia’s house. She always had a stash of Lamingtons ready and waiting for me to devour.

If you are not familiar with these mini cakes you are missing out. They are a South African classic and they combine 2 of my favorite ingredients... Coconut and chocolate.

Small squares of soft sponge cake are soaked in rich velvety chocolate before being rolled in coconut.

And they were a huge hit in with my daughter’s teachers too. I got emails and calls asking for the recipe so if you haven’t tried these before you need to make these ASAP.

Time to make a cup of 5 Roses tea!!

xxx Chef MM

AUNTY SYL'S LAMINGTONS

US (Imperial)

Print Ingredients

FOR THE CAKE
1 stick (8 TBS) – room temperature unsalted butter
1 cup super fine baker’s sugar
2 large eggs – room temperature
1 tspn vanilla extract
1 ⅔ cup all-purpose flour
½ cup room temperature milk

FOR THE OUTSIDE
18 oz of powdered icing sugar
4 TBS of good quality cocoa powder
1 TBS room temperature butter
1 cup of boiling water
2 cups shredded/desiccated coconut

InstructionsPreheat the oven to 360 F

Line a 8 x12 inch baking pan with parchment paper and spray with non-stick spray.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.

Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.

Pour the mixture into the pan and bake for 30 minutes or until a skewer inserted in center comes out clean. Allow the cake to cool completely. Cut the cake into 2 ½ x 1 inch bars.

Mix the icing sugar and cocoa powder in a bowl. Add the butter and hot water and mix until smooth. Drop the cake bars into the chocolate mixture ensuring all sides are coated. Drain the bars on a wire rack for a few minutes. Roll the bars in the coconut mixture.

MAKES 30

EU (Metric)

Print Ingredients

FOR THE CAKE
1 stick (8 TBS) – room temperature unsalted butter
1 cup super fine baker’s sugar
2 large eggs – room temperature
1 tspn vanilla extract
1 ⅔ cup all-purpose flour
½ cup room temperature milk

FOR THE OUTSIDE
500g of powdered icing sugar
4 TBS of good quality cocoa powder
1 TBS room temperature butter
1 cup of boiling water
2 cups shredded/desiccated coconut

InstructionsPreheat the oven to 180 C

Line a 20 x 30 cm baking pan with parchment paper and spray with non-stick spray.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.

Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.

Pour the mixture into the pan and bake for 30 minutes or until a skewer inserted in center comes out clean. Allow the cake to cool completely. Cut the cake into 6 x 2 ½ cm bars.

Mix the icing sugar and cocoa powder in a bowl. Add the butter and hot water and mix until smooth. Drop the cake bars into the chocolate mixture ensuring all sides are coated. Drain the bars on a wire rack for a few minutes. Roll the bars in the coconut mixture.

MAKES 30

Ingredients

Choose a style:

x

NEW BOOK JUST
RELEASED!

Available to order on:

audio-book-cover-miracles-manifested