Stale Cake Lamingtons Recipes

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LAMINGTONS



Lamingtons image

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: desiccated coconut is a slightly dried shredded coconut--not sweetened.

Provided by bme

Categories     Desserts     Cakes     Yellow Cake Recipes

Time P1DT1h55m

Yield 24

Number Of Ingredients 13

2 cups all-purpose flour
4 teaspoons baking powder
⅛ teaspoon salt
½ cup butter, room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs, room temperature
½ cup milk
4 cups confectioners' sugar, sifted
⅓ cup cocoa powder, sifted
2 tablespoons butter, melted
½ cup warm milk
1 pound unsweetened dried coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
  • Sift together the flour, baking powder, and salt. Set aside.
  • Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  • Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
  • To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
  • Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 39.9 g, Cholesterol 29.2 mg, Fat 18 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 14.3 g, Sodium 124.3 mg, Sugar 27.8 g

STALE CAKE LAMINGTONS



Stale Cake Lamingtons image

Great way to use up stale or frozen sponge, pound or butter cake. Make sure to remove any existing icing. If using frozen cake, you don't need to defrost it all the way, before dipping in the chocolate. From alldownunder.com

Provided by alvinakatz

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 6

1 cake (day-old or frozen sponge, butter or pound)
3 cups sugar
8 ounces water
1/2 cup unsweetened cocoa
1 teaspoon vanilla extract
3 cups dried coconut

Steps:

  • Cut the cake into equal size 2 to 2½" inch cubes
  • Spread out the dried coconut on a large plate and set aside.
  • Mix the sugar with the cocoa in a pan. Slowly add the water until the mixture is thoroughly mixed.
  • Boil gently for about 12 minutes without stirring.
  • Remove from heat and add vanilla. Stir for 1 minute and then let cool slightly.
  • Using a fork, quickly dip the cake cubes all the way into the chocolate mixture.
  • Roll the chocolate covered cubes in the dried coconut until covered as much as desired.
  • Place on a wire rack or a wax paper covered plate or flat pan so that the cake cubes do not touch each other. When completely cooled, the coating will be set and the Lamingtons will be ready to eat.

Nutrition Facts : Calories 383, Fat 10.5, SaturatedFat 9.1, Sodium 75.3, Carbohydrate 75.8, Fiber 2.7, Sugar 72, Protein 1.6

LAMINGTONS



Lamingtons image

Make and share this Lamingtons recipe from Food.com.

Provided by Evie3234

Categories     Dessert

Time 1h30m

Yield 12-16 small lamingtons, 12 serving(s)

Number Of Ingredients 9

1 (85 g) packet raspberry Jell-O gelatin
2 tablespoons butter
2 tablespoons cocoa
6 tablespoons boiling water
350 g icing sugar
3 drops vanilla essence
500 g unfilled rectangular sponge cakes
1 1/2 cups desiccated coconut (thread coconut can be used)
whipped cream

Steps:

  • ----Red----.
  • Prepare jelly according to packet instructions.
  • Cover and leave to cool for 1 hour (approx) You will need to use it before it turns to jelly.
  • ----Chocolate----.
  • Melt butter, add cocoa dissolved in boiling water.
  • Mix in sifted icing sugar, add vanilla, and beat well.
  • -----Cake--------.
  • Cut sponge in to smallish squares.
  • Place coconut into shallow bowl.
  • Dip half of the sponge squares in the chocolate icing turning to coat evenly on all sides.
  • Dip immediately into coconut covering all sides.
  • Dip the remaining squares in the red jelly and cover with the coconut.
  • Leave to dry on cake rack then store in air tight container for up to 2 days.
  • To serve, split and fill with whipped cream.

Nutrition Facts : Calories 329.9, Fat 6.1, SaturatedFat 4.3, Cholesterol 47.6, Sodium 139.8, Carbohydrate 67, Fiber 1.4, Sugar 53.8, Protein 3.3

CHRISTMAS LAMINGTONS



Christmas Lamingtons image

Lamingtons are a traditional Australian snack. They are usually small portions of cake which is chocolate coated with coconut, but these ones are Christmas themed! These are traditionally baked in a 31x25-centimeter Lamington tray. Use any food colors you like to tint the icing.

Provided by Kelly A

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h40m

Yield 30

Number Of Ingredients 14

⅔ cup white sugar
½ cup butter
1 ¾ teaspoons butter
2 eggs
2 cups self-rising flour
½ teaspoon salt
⅓ cup milk, or as needed
½ teaspoon vanilla extract
½ cup boiling water, or as needed
3 cups confectioners' sugar
2 tablespoons butter
2 cups dried shredded coconut
½ teaspoon vanilla extract
3 drops red food coloring, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat sugar and 1/2 cup plus 1 3/4 teaspoons butter together in a bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition.
  • Sift flour and salt together in a bowl. Add flour mixture and milk alternately to the sugar-butter mixture. Add 1/2 teaspoon vanilla extract. Mix until just combined. Add additional milk, 1 teaspoon at a time, to form a soft batter. Spread batter evenly into a shallow 10x14-inch baking pan.
  • Bake in the preheated oven until golden brown, 25 to 35 minutes.
  • Turn cake out onto a rack to cool, at least 10 minutes. Cut into 30 squares.
  • Place dried coconut in a bowl. Combine 3 cups confectioners' sugar, 1 tablespoon boiling water, and 2 tablespoons butter in a separate bowl. Add more boiling water, 1 tablespoon at a time, until icing is fairly runny. Stir in 1/2 teaspoon vanilla extract and red food coloring.
  • Line a tray with waxed paper. Pick up a cake square using a fork and coat it in the icing. Allow excess icing to drip off. Coat the cake in coconut; place on the prepared tray. Repeat with remaining cake squares. Allow icing to set for 30 minutes at room temperature before serving.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 24.8 g, Cholesterol 23.4 mg, Fat 8.6 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 6.3 g, Sodium 181.8 mg, Sugar 17.4 g

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