Our take on an Aussie classic. These lamingtons pack in all of the tastes of an Aussie summer, mango, coconut and lemon.

INGREDIENTS

Sponge:

• 200g caster sugar
• 200g self raising flour
• 1 ½ teaspoons baking powder
• ¼ cup cornflour
• 1 vanilla pod, seeds removed
• 150g unsalted butter 
• 4 large eggs (at room temperature)
• ¾ cup milk (at room temperature)
• zest of 1 lemon

Glaze:

• 400g mango flesh 
• 100g icing sugar
• 4 tablespoons cream cheese
• Juice of ½ lemon 
• 2 teaspoons gelatine powder
• 2 tablespoons boiling water

Coating:

• 1 cup shredded coconut 
• 1 cup desiccated coconut

METHOD

To prepare the cake:

1. Preheat the oven to 160°C.
2. Line a 25cm square cake tin (spring base is preferred) with baking paper. Leave the sides ungreased to ensure the cake rises evenly.
3. In a large bowl sift the flour, cornflour and baking powder 3 times, this is an important step to ensure the cake is light, set aside.
4. In a separate bowl add the butter, caster sugar and the seeds scraped from the vanilla pod, using electric beaters beat until the mix is creamy and smooth. This will take a minimum of 10 minutes of continuous beating.
5. Add the eggs to the butter mixture one at a time while beating continuously. Gradually sift the flour mix again over the batter while gently folding it in with a spatula, follow with adding the milk. If the mix is too dry add a little dash more milk.
6. Pour the mixture into the prepared cake tin and bake for 20- 25 minutes. Test if the cake is cooked through by placing a skewer into the middle. If it comes out clean it is cooked, if it comes out with batter mix on it, cook it for a further 5 mins. Leave the cake to cool for 15 minutes in the tin then turn it out onto a cooling rack to completely cool before glazing.

To prepare the glaze:

1. Using a food processor add the mango flesh, icing sugar, cream cheese and lemon juice. Blitz until it’s completely smooth.
2. Stir the gelatine with the boiling water in a small cup until its completely dissolved. Add to mango mix and give it a quick blitz. Place the mixture into the fridge for 10 minutes to allow it to thicken slightly.

To glaze and coat the lamingtons:

1. Slice the cake up into 5cm x 5cm squares.
2. Spread the desiccated and shredded coconut together over a wide plate. 
3. Coat one square of cake completely one at a time in the mango mixture then in the coconut by gently rolling it to ensure all sides are well coated.
4. Place the lamingtons in the fridge to allow to set before serving.

Makes: 25 pieces
Prep time: 20 mins
Cook time: 25 mins

Recipe & pics by Bonnie Coumbe | www.bonniecoumbe.com | instagram.com/bonniecoumbe