Lamington recipe

You girls are too funny! As Astrid rightly pointed out, remember I don't cook! LOL! But it would seem that my daughter takes after her father and delights in it. Thus Wednesday is our "cooking" day. The week before last we were baking brownies and there was a hilarious thread on Sue Cummings CT forum with everyone wanting that recipe from me as well. LOL, .... I told them, "two words for you ... Betty Crocker!!" But seeing as so many of you have asked here we go:

Lamington's are VERY popular in Australia. Lord Lamington (Governor of Queensland from 1896 - 190l), their namesake, might be surprised at how popular these cakes have become.
Another theory is that they were named after Lady Lamington, the wife of the Governor. Lamingtons are sold in most Australian bakeries and sell very quickly at bake sales. So quickly, in fact, that charities have what are called 'Lamington Drives' . There are loads of recipes and remember you don't have to make the sponge cake - you can just buy it. I would - hehehe. The "easy way" recipe is:

Ingredients

1 slab sponge cake (one day old)
4 cups icing sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter
1/2 cup milk
2 - 3 cups desiccated coconut (Desiccated coconut is different than the more common 'sweetened' coconut sold in plastic bags or cans in grocery stores (so I read for my overseas friends). Desiccated coconut has a sweet coconut flavor and dry (not sticky) texture. You can find it in health food store or specialty food store, but if time doesn't permit this extra trip, just use sweetened coconut.)

To make the icing
Cool the cake for at least half an hour in the Fridge or Freezer, then cut into squares or fingers
Combine the Sugar and Cocoa in a large bowl
Heat the milk and butter in a saucepan until the butter is melted.
Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency

To put it all together
Make a production line of Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath.
Using a fork dip the sponge fingers into the icing (or Katie and I spooned it on so as not to get many crumbs in the mixture) roll/spoon it in the coconut covering it well, and then place on to the rack to dry.

Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.

How do we like to eat them? Slice them in half and put a spoonful of ice cream in the middle to make like a sandwich, then pour cream and/or chocolate topping on top. YUM OH!

This is Helen "Crocker" (aka Lady Lamington) signing out for this weekend :)