In case you missed my last post about New Zealand, I’ve decided to give you all a little taste of some of the most popular foods my Husband and I discovered on our vacation in New Zealand and Australia. We spent an amazing eight days traveling around Sydney and Cairns, Australia. Sydney a vibrant, fast-pace city on the southeast coast stands in stark contrast to the laidback, tropical atmosphere of Cairns (pronounced “Cans” by Australians) in Northern Australia. The funny thing though? Even though the two cities are a three hour plane ride apart, the same foods and drinks were prominent in both regions. It didn’t seem like the United States where we tease different regions for preparing foods and drinks differently. Prime example: Sweet and unsweet tea. Need I say more?!
The only real, playful rivalry we sensed in Australia was between New Zealand and Australia. We found it comical, because we likened it to all of our jokes about other Southern states, besides Tennessee of course. Anyhow, the most popular food items were fish & chips, butter chicken, Vegemite, and lamingtons. If you’re feeling adventurous, order some Marmite and Vegemite and do a taste comparison of your own. If you have no clue what I’m talking about, you can also check out this article about the differences and rivalries between the two. Of course, if you want a surefire delight (who says that?!) you could try my recipe for Lamingtons.
Lamingtons are squares of white sponge cake similar to pound cake that are coated in chocolate or cocoa based frosting and rolled in shreds of unsweetened coconut. Some have a layer of fruit jam or chocolate in the middle, but I wanted to keep my first attempt at making my own simple. Plus, I’m personally not a fan of fruit jam and chocolate paired together. If you like Almond Joys and pound cake, you will be in for a treat! The hardest decision for this recipe will be selecting either a chocolate or cocoa frosting, but you can always do a mix of both if you are an ingredient pleaser. If you want a thinner, gooey glaze that soaks into the cake and is a little more messy, go with cocoa. For a thicker frosting that coats the outside of the cake, go with chocolate. Either way, they are sure to be delicious!
Prep time: 25 minutes
Cook time: 25 minutes
Total: 50 minutes
Cake Ingredients:2 c all-purpose flour 4 tsp baking powder 1/8 tsp salt ½ c butter, room temperature ¾ c sugar 1/2 tsp vanilla extract 3 eggs, room temperature ½ c milk 1 lb unsweetened, dried coconut (find online or at Asian markets)
Cocoa coating:3 ½ c powdered sugar ½ c cocoa powder 2 tbsp butter ½ c warm milk
- Pre-heat oven to 375 degrees.
- To make the cake, butter a 9-inch square cake pan and line the bottom with parchment paper.
- Sift together the flour, baking powder, and salt and set aside in a medium sized mixing bowl.
- In a large mixing bowl, use an electric mixer to combine the butter and sugar until fluffy.
- Add the eggs to the butter mixture slowly, one at a time.
- Beat in the vanilla. Then add half the flour mixture alternating with half the milk until all is well combined.
- Pour batter into the cake pan. Bake for 30 minutes. Don’t worry if it’s a little brown on top (as long as it’s not burnt). Remember that it’s being coated in chocolate frosting.
- Once taken out of the oven, let the cake cool completely. Next, cut them in to squares.
- Create a space to coat your cake: Place wax paper on a counter with a cooling rack on top. Dish out the squares on the cooling rack.
- For each piece of cake, pour chocolate over the top letting it drip down on all sides, and roll in coconut. Repeat this for each individual slice of cake. Do NOT pour chocolate over all pieces and then do the coconut. The chocolate could harden before you get the opportunity to do the coconut.