lamington-5

In preparation for Australia Day, I made an Aussie icon—the humble lamington. If you have never encountered a lamington before they consist of sponge cake, dipped in chocolate, then rolled in coconut. Upon searching for a recipe, I discovered that there are various methods, which left me wondering which version to make. Should I use ganache or icing? Should I spread jam in the middle of the lamington? Should I use dessicated or shredded coconut? The consensus amongst my friends was that you should only use jam if you are adding cream, so to kept it simple I went with icing, no jam and toasted shredded coconut (I think toasting the coconut was the best decision I made!). I didn’t use one recipe in particular but if you would like to make your own lamingtons the links below may be of some use, I particularly like the idea of mini lamingtons that can be eaten in one bite!

Happy Australia Day!

Little Lamingtons
Chocolate Lamingtons with Toasted Coconut
Joyce Pascoe’s CWA Lamington Recipe
Tips for making Lamingtons