Funfetti coconut lamington recipe

Posted in Recipes.
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Ever wondered what hybrid culinary delight you could end up with if you combined two Aussie favourites such as a lamington and fairy bread? A funfetti lamington is what you get, fair dinkum!

Bucking tradition, we’ve ditched the sponge in favour of a beautiful vanilla cake with a light yet moist crumb. The secret to a successful funfetti lies in your sprinkles. You need bullet proof sprinkles – Wiltons or CK brand jimmies found in cake decorating stores and Spotlight stand up to the pressure; however regular supermarket brands tend to quiver, melt and lose their colour. They’re just the hard facts of funfetti.

Ingredients

125g butter, softened
1 cup caster sugar
½ tsp vanilla paste
3 eggs
1¾ cups self-raising flour, sifted
½ cup milk
1/3 cup sprinkles (or more!)

For icing and covering

3 cups desiccated coconut
3½ cups icing sugar mix
1 tbs butter, softened
1/3 cup boiling water

Method

  • Preheat the oven to 180°C . Grease and line a lamington tin or a 20cm square cake tin (you’ll just have taller lamingtons).

  • Using an electric mixer, beat the butter, sugar and vanilla together until creamy, light in colour and fluffy.

  • Add the eggs one at a time, beating well after each addition.

  • Sift half the flour over the butter mixture and stir to combine. Add half the milk and mix well. Repeat with the remaining flour and milk. Don’t over mix!

  • Gently, gently fold in the sprinkles. Spoon the mixture into the pan. If feeling reckless, sprinkle a few extra sprinkles on top.

  • Bake the cake for 30 to 40 minutes, until cooked. Poke the centre with a skewer and it should come out clean of any wet mixture. Let the cake sit for 10 minutes before turning out on to a wire rack to cool completely.

  • When cooled, trim the edge crusts off the side of the cake and cut into squares. Pop the squares onto a tray and put in the freezer for a couple of hours. Freezing the cake minimises the crumbs (you’ll still have crumbs, just not as many) falling into your icing.

  • To prepare the icing, mix the icing sugar, butter and boiling water together until smooth. The consistency should be that of whipping cream. Put a third of the icing in a bowl big enough to dip the lamington squares in (add more fresh icing when needed). Make sure each side of the cake is covered in icing then cover in coconut. This will be messy, no doubt about it. But delicious, mark my words. Return the cake squares to the fridge to set a little before serving. Yum!

Make sure to browse our recipe archives for more great meal ideas and treats to try.

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