Recipe for Aussie Lamingtons

Lamingtons are known for being Australia's most famous cake. They are every sweet-toothed Aussie's delight. Over the past few years I found a shortcut to making these little delights rather than starting from scratch, baking my own. Most Australians I know would shudder at the thought, but if your oven is not working or you have several children underfoot, you'll understand the need for such a speedy alternative.

Ingredients:
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-Plain vanilla sheet cake. Be sure to use day old cake. It is traditional to do so aself is easier to handle when it's a little stiffer than fresh baked. Sheet cake which has been in the freezer works just as well, so long as it has been stored in an airtight bag or plastic container.

-Chocolate icing mix

-Cocoa powder

-Shredded coconut.

*If you're able to purchase a sheet cake which is around 3 inches deep this is the ideal size.

-Cut the cake into squares. If you have the deep sheet cake you will obviously end up with even sized cubes.

-Mix the chocolate icing, and add 1 heaped tbs of cocoa powder and 2 tbs of milk or water to compensate for the dryness.

-Warm the icing mixture in a large bowl or baking pan until it becomes almost liquid.

-Dip your cubes into the chocolate icing mix and immediately place them into another bowl containing the shredded coconut.

-Shake off the excess coconut and serve with a glass of ice cold milk or hot coffee.

For thinner sheet cakes:

If you aren't able to find the 3 inch sheet cakes at your supermarket, purchase two of the thinner variety and spread one of them generously with blackberry jam. Stack them together and place into the fridge to stiffen for an hour.

-Complete as above.

In the past I have also spread whipped cream in between my cakes, along with blackberry jam. Of course it was an added treat to eat, but extra care must be taken with assembling the final product. Aside from being very messy, if it is not done quickly the cake will soften and be harder to handle. If you would like to use whipped cream in your Lamingtons, place the cream into the freezer for 40 minutes to stiffen it before use.

Lamington Ice Cream Cake:

-Mix 5 tbs of blackberry jam into a tub of softened vanilla ice cream.

-Into a large square slab pan, place one whole sheet cake.

-Spread with blackberry jam and whipped cream, and stack the second one on top.

-Ice them with the chocolate and cocoa mixture, then sprinkle with shredded coconut.

-Spread your blackberry ice cream mix across the top 1 inch thick , sprinkle a little more coconut on top, then place into the freezer for 6 hours. The softened ice cream with seep into the cake.
Your friends will beg you for the recipe!