So it might seem that I baked these cute lamingtons to celebrate our Instagram page hitting 1.5k followers, but it was actually not the main reason. I've been seeing lamingtons on my feed and have been itching to try em out. Since I was going to have a socially-distanced get-together with my friends, I thought this would be the perfect time to make lamingtons for the first time. I just knew I wanted to make these lamingtons white and girly, since the get-together was just with us gals. I played with the idea of making these lamingtons pink and white outside, rolled in desiccated coconut and sugar sparkles. It all (thankfully) worked out and I am excited to share the recipe with yall today!
I added candles just because they looked like celebration lamis and we also just hit 1.5k so again, WHY NOT. Let us know if you try out these cakes. They are quite fiddly but they are so cute it is almost worth all the effort 🥰 They also taste like rafaellos and that is a surprise I very much welcome! As usual, please do tag us on IG if you make these, we would love to see your creations! #SezPK
Serves: 16 squares
Difficulty: Level 3
Wow factor: ⭐⭐️⭐️⭐⭐
For the cakes:
125gr unsalted butter, softened
240gr caster sugar
3 large eggs
250gr self-raising flour
3tbsp your choice of milk
Red food colouring (optional) or colour of choice
For the icing:
100gr cream cheese (I used reduced fat, you can use whatever)
20ml double cream
100gr icing sugar
140gr white chocolate buttons
150-180gr of desiccated coconut
Sugar sprinkles and other sprinkles of choice - I liked using the glitter sugar sprinkles as it had a crunchy texture and the colour gives you that pixie dust effect
Making the cake:
Heat your fan oven to 180c and don't forget to butter & line your square or rectangular cake tin. Mine was a normal square brownie pan.
In a large mixing bowl, beat together softened butter and caster sugar until light and fluffy using an electric whisk.
Now add your eggs in, one by one ensuring that you beat it well after every egg you add.
In another bowl, sift flour and salt.
Now add your flour and salt to the egg mixture one spoon at a time.
After this is incorporated, add your milk. I had to add more than 3btsp as to me the cake texture was still too stiff, but this is completely up to you.
When the texture is where you'd like it to be, divide the batter into 3 bowls. This is where the ombre colours come into play.
In bowl 1, add 1 drop of red food colouring. In bowl 2, add 2 - 3 drops of red food colouring. Leave bowl 3 alone as you want one of them to be just a nice yellow, cake colour to contrast with the other lighter pink and magenta colours.
Ensure you mix bowl 1 and 2 well.
When this is ready, all you need to do is add the cake mixture from bowl 1, 2 and 3 one spoon at a time. You want to be sure that the ombre effect is seen at each slice so make sure that you plop different colours on top of each other until the cake mix has run out from all 3 bowls.
Before you pop this in the oven, gently drop the pan on a kitchen towel on your countertop. This will help ensure that the cake is distributed evenly and hits all the corners. This also gets rid of any air bubbles if there are any.
Bake in your pre-heated oven for 25 minutes until a skewer inserted in the center of the cake comes out clean.
Once ready, take this out and let it cool on a cooling rack for at least 2 hours. I do overnight in the fridge so the cake will be easier to handle once chilled. Do not worry if your cake has domed at the top, you will be shaping these into squares so all that will be gone anyway!
When the cake is all cooled, use a ruler to measure out equal squares. Don't forget to shave the top too if it has domed in the oven. I managed to get around 16 squares but depending on your tin size, you might get a different number! It doesn't matter as long as they are a nice square shape.
Let's deal with your icing. In a mixing bowl, beat your cream cheese, icing sugar and double cream until smooth. Set aside.
In a heat-proof bowl, I want you to melt your white choc buttons. I use bain marie as I find that white chocolate easily burns in the microwave. If you have done this in the microwave and it has worked before, please feel free to do that! Let your melted white choc cool for a bit before adding it to the cream cheese mixture.
Now incorporate the white choc into the cream cheese mix, please mix well! If your mix is too thick, put this all on a heat-proof bowl and bain marie this again until melted and liquid-ey in texture.
Now for the messy part! the decoration:
In a shallow bowl or plate, add desiccated coconut and sprinkles. Mix well.
You should now have your square lamingtons, your white cream cheese frosting dip, and the shallow bowl full of coconut sprinkles.
Get your cooling rack ready too. This will get messy, so put a tray underneath it to catch the bits that fall off the cake.
Take 1 fork and 1 spoon and use these 2 utensils as tongs. Take your square cake and submerge it in the white cream cheese frosting dip ensuring you cover all the corners of this cake. Make sure you cover just enough and let the excess drip back into the bowl.
Slowly maneuver this to the shallow coconut sprinkle bowl and use 2 little teaspoons to cover the cake with sprinkles. You want to ensure that the 2 teaspoons you are using don't touch the frosting so try to move it around by flipping it around in enough coconut sprinkles that it doesn't stick.
Now the cake should be a cute little glittery white cube. Move this to your cooling rack, and repeat step 4 to 6 in this section, for the remaining lamis.
Let them set for at least 1 hour. If you live somewhere hot, pop them in the fridge for an hour or so. You don't want to store these lamis in the fridge for too long as the cake might get dry,
Enjoy with a cup of coffee or tea! They are absolutely delicious and the texture of the sprinkles, with the coconut and the cake is a match made in heaven. 👼🏼