Marbled Lamingtons
Prep: 40 mins
Cook: 35 mins
Servings: 25
These Marbled Lamingtons are the Australian icon with a twist! They may look like the traditional lamington on the outside, but on the inside there’s a surprise. When bitten in to they reveal a chocolate and vanilla marbled sponge.
Ingredients
Sponge:
- 125g butter, softened
- 1 cup (220g) CSR Caster Sugar
- 1 tsp vanilla extract
- 3 eggs
- 1¾ cups (260g) White Wings Self Raising Flour
- ½ cup (125ml) milk
- 2 tbsp cocoa powder
Chocolate Icing:
- 15g butter, chopped
- 4 cups (640g) CSR Soft Icing Mixture
- ½ cup (50g) cocoa powder
- ¾ cup (180ml) milk
Coating:
- 2 cups (160g) desiccated coconut
Method
- Preheat oven to 180°C. Grease 23cm square cake pan; line base and sides with baking paper, extending paper 5cm over long sides.
- Beat butter, sugar and extract in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
- Stir in sifted flour and milk, in two batches. Spoon half the mixture into medium bowl; stir in sifted cocoa (leave remaining mixture plain). Spoon mixtures alternately into pan; using skewer, gently swirl mixtures together to create a marbled effect.
- Bake cake about 35 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto baking-paper-covered wire rack to cool.
- While the cake is baking, make the chocolate icing. Melt butter in medium heatproof bowl over medium saucepan of simmering water. Sift icing sugar and cocoa into melted butter; stir in milk. Stir until icing is of a coating consistency.
- Cut cake into 25 squares; dip each square into chocolate icing, drain off excess. Toss squares in coconut. Place lamingtons on wire rack to set.
Tips:
To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months.
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