I’ve never really been a fan of lamingtons. I have eaten them a few times and found that the only thing I found enchanting about them was that they are called “krimpvarkies” in Afrikaans. How cute is that?
As I mentioned in a previous post, my mom is quite fond of all things coconut so I thought it would be nice for the kids and I to make her this special treat for when she comes over for Sunday lunch. The kids have been nagging me to bake for ages but because I don’t have that much patience I try to avoid it unless I have some rescue remedy under my belt and lots of deep breaths.
I must say that they have started listening to instruction a bit more and had great fun making some cakes with me. The lovely thing about these cakes is that they are very easy to make. The grown ups only need to get involved in making the sauce and, once the sauce has cooled, the kids get to enjoy dipping and rolling the cakes in coconut.
4 large eggs, at room temperature
5ml vanilla extract
750ml cake flour
15ml baking powder
Preheat oven to 180 degrees celcius and prep a large baking dish or oven tray with baking paper that you have sprayed with non stick cooking spray or butter. Beat eggs and sugar for 5 minutes on high speed for 5 minutes until light and creamy. Add vanilla and oil and beat well.
Sift together flour and baking powder and set aside. Keep the milk close by. Turn the mixer down to low and slowly add 3 spoonfuls of flour to the egg mixture followed by a dash of milk. Repeat until all the flour and milk has been used up. Beat on high speed for 2 minutes then scrape down the sides of the mixing bowl. Beat again until smooth. Pour into prepped baking pan and bake for 30-45 minutes until toothpick inserted in the center comes out clean. I found that the cake browned on top before it baked through so I placed a sheet of foil (dull side facing up) over the cake at the 30 minute mark. Each oven is different so use your common sense.
Remove from the oven and allow to cool in the pan for about 10 minutes before carefully transferring to a cooling rack. Leave the baking paper on until it has cooled completely. While you are waiting you can make the sauce.
500ml hot water
50ml cocoa powder
Place all the ingredients in a pot and heat over medium heat until it comes to a boil while stirring. Boil rapidly for 5 minutes before turning off the heat and setting aside to cool.
Place 250g of dessicated coconut into a large shallow bowl and set aside. Dip cake into sauce using 2 forks making sure you cover all the sides. Move the dipped cake into bowl of coconut and roll until all the sides have been covered. Move onto a plate and repeat with the rest of the cake until all the lamingtons are done. Rest for at least 2 hours before serving – this gives the cake time to dry and settle.
Makes 24 large lamingtons