The University of Kansas Libraries
KU Libraries Diversity Committee's Recipe of the Week Archive
This week's recipe hails from beautiful Australia! It is interesting to note that in Australia...at this exact moment... today is actually tomorrow! That's right, while we are going about our business on a Monday, Australians have already given Monday the boot and begun their Tuesday. Although, we must remember that while we were at home on Sunday, Australians were trudging to work because it was Monday... Interesting, isn't it?!?!
The KU Libraries Diversity Committee would also like to welcome its newest members: Pamela Bonham, Heather Krasovec, and Rebecca Claassen! Welcome!
The Diversity Committee
Lamingtons are little sponge cakes coated in chocolate
and grated coconut. A traditional Australian treat that
appeals to most. Any firm type of plain cake can be used:
butter-cake, pound-cake, madeira cake or genoise sponge. Note:
dessicated coconut is a slightly dried shredded coconut - not
sweetened. Prep Time: approx. 15 Minutes. Cook Time: approx. 40
Minutes. Ready in: approx. 1 Hour . Makes 24 servings.
Printed from Allrecipes, Submitted by bme
1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
4 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter, melted
1/2 cup milk
2 (8 ounce) packages flaked coconut
1 Preheat oven to 375 degrees F (190 degrees C). Grease
and flour an 8x12 inch rectangular pan. Sift together the
flour, baking powder, and salt. Set aside.
2 In a large bowl, cream together the 1/2 cup butter, 3/4
cup sugar and the vanilla until light and fluffy. Add the
eggs one at a time, beating well with each addition. Add
the flour mixture alternately with the milk; beat well.
3 Pour the batter into the 8x12 inch pan. Bake in
preheated oven for 30 to 40 minutes, or until a toothpick
inserted into the cake comes out clean. Let stand 5 minutes,
then turn out onto a wire rack and cool completely. Store
overnight to give the cake a chance to firm up before Icing.
4 To make the Icing: In a large bowl, combine
confectioners' sugar and cocoa. In a saucepan, heat milk and 2
teaspoons butter until the butter is melted. Add the milk to the
sugar mixture and mix well to create a fluid, but not too
5 Procedure: Cut the cake into 24 squares. Place coconut
in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut.
rack to dry. Continue for each piece. The Icing will drip,
so place a sheet of parchment paper under the rack to
catch the drips.
Servings Per Recipe: 24
Calories: 288 Total Fat: 11.9g Cholesterol: 32mg Sodium: 181mg Total Carbohydrates: 44.4g Dietary Fiber: 1.5g Protein: 2.8g