Lamingtons are light and fluffy vanilla sponge cake coated with a rich chocolate icing and topped with desiccated coconut.
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Preheat the oven to 180°C (350°F).
In a mixing bowl, combine the all-purpose flour, milk powder, and baking soda.
In another bowl, whisk together the castor sugar, vegetable oil, yogurt, lemon juice, vanilla extract, and milk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Pour the batter into a greased cake pan.
Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before removing it from the pan.
Cut the sponge in the desired square shape.
In a bowl, mix the icing sugar and cocoa powder.
Melt the butter and add it to the dry mixture, stirring until smooth.
Dip the square sponge piece in the the chocolate coating evenly.
Sprinkle the desiccated coconut over the chocolate-coated piece of cake, pressing gently to adhere.
Let the cake set for a few minutes before slicing and serving.
Ensure all ingredients are at room temperature for better mixing.
You can substitute the butter with plant-based butter for a vegan option.
For added flavor, consider adding a pinch of salt to the batter.
Orange Zest or any other flavouring can be added to the sponge for extra flavour.
Can I use a different type of flour?
Yes, you can use cake flour or gluten-free flour as a substitute.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Can I freeze the cake?
Yes, you can freeze the cake for up to 2 months. Just make sure to wrap it well.
Is this recipe suitable for a vegan diet?
Yes, by using plant-based butter and a dairy-free yogurt, this recipe can be made vegan.
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