Inside of the Lamington:
- 10 packets of True Lemon
- 350g butter, slightly melted
- 4 teaspoons of vanilla essence
- 6 eggs
- 5 cups self-raising flour
- 2/3 cup caster sugar
- 2 cups milk
- 4 packets of True Lemon
- 150g unsalted butter
- 1/2 cup water
- 2/3 cup caster sugar
- 2 eggs lightly beaten
- 2 cups dessicated coconut (for dipping)
How to create the inside of the Lamington:
- Preheat oven to 180°C. Line a 29cm x29cm (roughly this size is ok) cake tin with baking paper. Set aside.
- In a food processor, process the butter, vanilla essence and sugar until combined.
- With the motor running add eggs one at a time until each one is combined.
- Add the flour a cup at a time alternating with half a cup of milk until all is incorporated.
- Pour into tin and bake for 55-60 minutes or until the cake is golden and a skewer pushed into the centre comes out clean.
- Leave to cool in the tin for 5 minutes and turn out onto a rack to completely cool.
How to create the True Lemon Curd Coating:
- Combine the butter, 4 packets of True Lemon, sugar and water together in a bowl.
- Lightly whisk 2 eggs in a separate bowl then add.
- Combine all together.
- On a separate large plate, empty around 1/4 of the pack of the dessicated coconut.
- Cut the cake into equal squares (ranging from 16-24 squares depending on the size you want) and dip each piece into the lemon curd on all sides and then coat in the dessicated coconut on all sides.
- Place in the fridge until set