A lamington is traditionally a vanilla sponge, with a chocolate coating dipped in desiccated coconut. The origins of the cake are disputed, with both Australia and New Zealand claiming they invented the cake.
I tried my first lamington in New Zealand, on a roadtrip to Mt Ruapehu to go night skiing. So for that reason I’m giving it to the Kiwi’s.
Here I’ve given it a little switch up for something a little more spring like, coating in lemon buttercream and topping with lemon curd.
Lemon and Coconut Lamingtons
(you will need a 6 inch square tin, makes 12 small lamingtons)
- 120g butter
- 120g caster sugar
- 2 eggs
- 120g self raising flour
- 1 lemon, zest
- 1 tbsp milk
(for the icing and decoration)
- 75g butter
- 125g icing sugar
- 100g lemon curd
- 1 tbsp milk
- 50g desiccated coconut
- Begin by making the cake, in a bowl place the butter and sugar and cream together until pale and fluffy.
- Add the eggs, one at a time, stirring well after each addition. Sift in the flour, and fold together gently.
- Stir in the milk and lemon zest, and pour into a lined tin, bake at 180oC for 25 minutes. Leave to cool completely.
- Make the butter cream by placing the butter and icing sugar and creaming until pale.
- Add the milk and 50g of the lemon curd, stir completely through.
- Trim the edges of the cake and level the top, cut into 12 squares, cover each of the sides with a thin layer of buttercream.
- Press the coconut into each side, making sure it is all coated. Pipe a little ring of buttercream on top and then top with a teaspoon of lemon curd.