Lamingtons

Name: Lamingtons
Cook time: 1 h 15 min
Total time: 5 h 15 min
Yield: 20
Ingredients: 300 g Butter; 500 g Sugar; 3 Eggs (Gr. M); 450 g Flour; 3 TSP Baking Powder; 375 ml Milk; 4 TABLESPOONS Cocoa; 1 jar (à 270 g) Raspberry fruit spread; 200 g Coconut flake; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

The fluffy coconut shell conceals a juicy sponge cake and a sweet raspberry layer. "So delicious!"

COOK TIME
75 mins

TOTAL TIME
315 mins

Ingredients

Servings: 20

300 g Butter
500 g Sugar
3 Eggs (Gr. M)
450 g Flour
3 TSP Baking Powder
375 ml Milk
4 TABLESPOONS Cocoa
1 jar (à 270 g) Raspberry fruit spread
200 g Coconut flake
baking paper

Directions

1
For the dough, mix 100 g soft butter and 300 g sugar with the whisk of the mixer for about 5 minutes until creamy. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir in 250 ml milk briefly.
2
Spread the dough into an ovenproof dish lined with baking paper (approx. 24 x 30 cm). Bake in a preheated oven (electric oven: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 25-30 minutes. Turn out of the pan and let it cool down.
3
For the icing, boil 200 g butter, 200 g sugar, cocoa and 125 ml milk. Pour the icing into a small bowl and let it cool down for about 10 minutes. Carefully remove the cake from the mould and cut in half horizontally. Spread the fruit spread on the bottom base. Place the upper cake base on top. Cut the cake into about 20 cubes (approx. 6 cm).
4
Distribute the grated coconut in a deep plate. Place the cake cubes one after the other on a fork and dip them into the icing. Drain well, roll immediately in grated coconut and place on baking paper. Leave to dry.