Eggless Lamington

Lamingtons are sponge cakes dipped in chocolate icing and covered with coconut. The origin of this cake is Australia but it is also found in South African cafes. For this month’s Baking Eggless Group challenge, I chose Lamingtons from David Lebovitz’s blog. Mostly two layers of square cake pieces are sandwiched together with a layer of jam. But David uses chocolate icing itself. I followed his recipe except for the sheet cake. It was so delicious. I used fresh grated coconut instead of the store bought variety. The flavour of coconut combined with chocolate was superb. My hubby who is not a great fan of chocolates liked it very much. I also sent some pieces to our office. When I visited office after 2 days, they were all talking about this cake. They all loved it so much. My daughter ate the cake with out the coconut and she was so impressed with it. So over all this project was a great success.

1. Preheat oven to 160C.
2. Cream butter and condensed milk until smooth.
3. Add vanilla essence and milk and mix well.
4. Mix flour, baking soda and baking powder in a separate bowl.
5. Add the flour mixture to the milk butter mixture and fold gently.
6. Grease and dust a 9” * 12” tray.
7. Pour the batter into the tray and bake it in the preheated oven.
8. Bake for 25minutes/ until a tooth pick inserted comes out clean.
9. Remove from oven and allow it to cool.
10. Invert it on a wire rack and remove the tray.
11. Allow it to cool.

1. In a large bowl add chocolate and butter.
2. Place it on a pan of boiling water. The bowl must be bigger than the water pan.
3. Let the chocolate and butter melt in the double boiler.
4. Add milk and whisk until smooth.
5. Remove from heat and add cocoa powder and powdered sugar.
6. Mix well until creamy.

1. Trim the cake to get a neat rectangle.
2. Cut it into 12 equal pieces.
3. Slice each piece horizontally into two pieces.
4. Apply the icing on one piece and place the other half on it.
5. Finish with the remaining pieces.
6. Take grated coconut in a large bowl.
7. Dip the cake slices in the icing and roll to coat.
8. Remove from icing and allow the excess to drip.
9. Place it in the bowl of coconut and coat all the sides evenly.
10. Remove from bowl and place it on a wire rack.
11. Set it aside for 2 hours. The coconut and the cake will absorb the icing.
12. Serve with a cup of coffee. The remaining pieces can be refrigerated.