Lamingtons
Ingredients
230g Warm Butter Milk
100g Shredded Coconut
2 tbsp Coconut Liquor or ½ tsp Coconut Flavouring
1 tbsp Golden Syrup
1 ½ tsp Vanilla Extract
120g Baking Spread (I used Clover)
250g Caster Sugar
2 Eggs
260g Cake Flour (or 240g of plain and 20g of Corn Flour and an extra 1/2 tsp of baking powder)
1 tsp Milk Powder
1 tsp Baking Powder
Coatings
For the Chocolate
120g Butter
120g Milk Chocolate
60g cocoa powder
1.5 tsp vanilla
210g Icing Sugar
6 tbsp warm previously boiled water
For the jam
1 jar of good quality strawberry jam
3 tbsp icing sugar
For the Caramel
1 tin of ready made caramel
For the Coating
1 bag of decicated Coconut
Method
Add the Liquor if using or the flavouring, the vanilla and the golden syrup to the buttermilk and warm this to around 30 degrees Centigrade, then add in the shredded coconut – let this stand for 10 minutes so that the coconut can hydrate a little.
In a stand mixer with the paddle attachment beat the spread and sugar until it is light and fluffy.
Add the eggs to the liquid and give this a mix to break up the eggs.
Add the flour, milk powder, baking powder and wet mix to the stand mixer and beat this on medium speed for 20 seconds. Stop the mixer and scrape down to ensure that you are incorporating all the ingredients. Then beat again for another 20 seconds until you have a smooth batter, be careful not to over mix.
Fill your moulds to about 2/3 full and bake in a preheated oven 150c Fan, 170C Conventional, 325F or gas mark 3 for 19 mins. Cool in the mould on a rack.
Toppings
Chocolate
Melt the butter and chocolate together in the microwave, add in the vanilla and cocoa powder and mix together. Then add in the icing sugar and water, mix to a smooth paste. Warm this up a little if it starts to get thick.
Coat each lamington in the chocolate and then quickly roll in the desiccated coconut. leave on a wrack to set up a little.
Strawberry Jam
Mix the jam and sugar together and war in the microwave to loosen, if you have a jam that has large pieces of strawberry, blend or sieve the mixture. Roll the lamington in the jam and then toss in the coconut.
Caramel
Warm the caramel in the microwave to loosen and coat the lamington, toss in the coconut.
