Lamingtons with White Chocolate Icing

The little birds with joy will sing,

On Easter morn,

The lilies fair, their bells will ring,

On Easter morn,

Old winter's cold and snows have past,

New life, new hopes, are here at last,

On Easter morn,

Each blade of grass that upward springs,

On Easter morn,

To waiting hearts a message brings,

On Easter morn,

The life that buds in flower and tree,

Will bring new hope to you and me,

On Easter morn, on Easter morn

A couple days back I was food gawking on the web when I came across these beautiful pastel colored Lamingtons. I right away knew that these would look just perfect for an Easter spread and just had to try them out. Browsing through the recipe, I was not too keen about the glaze that was used to coat them and hence came up with a white chocolate icing instead. This turned out just perfect for my cause because now, I could color them with my favorite Easter themed shades.

Lamingtons are Australian finger cakes, which are made by coating the yellow cake with chocolate icing and then rolling them in coconut.

Yellow cake recipe mostly adapted from here

Ingredients

For Cake

2 Cups - All-purpose flour, spooned and leveled, sifted after measuring

1 ¼ Cup - Sugar

1 Tablespoon - Baking powder

1 Teaspoon - Salt

1/2 Cup - Butter, room temperature

1 Cup - Milk

1 1/2 Teaspoon - Vanilla extract

3 – Eggs

For the white chocolate icing

6 ounces (170 gm) - White chocolate (Morsels or bars)

3 Tbsp - Unsalted butter

1/2 Cup - Milk

1 1/2 cups - Powdered sugar

For coconut coating
3-4 Cup – Desiccated coconut

Directions

• Preheat the oven to 350F
• Line an 8*10 inch dish with parchment paper
• Combine the dry ingredients - flour, baking powder and salt and set aside.
• Beat the butter and sugar and mix well
• Stir in eggs and incorporate it into the butter mixture.
• Mix in milk and vanilla
• Add the dry ingredients 1 cup at a time
• Pour the batter into the prepared pan and bake for around 45 minute or until the inserted toothpick comes out clean
• Allow the cake to cool completely and then wrap, and chill the cake overnight.
• Use a knife to trim dark edges from cake and cut off domed top so the cake is flat.
• Turn cake over and trim off the dark bottom.
• Cut cake into squares.

Icing

• In a nonstick sauce pan add white chocolate, butter, milk and whisk until they melt
• Take it off the heat and whisk in the powder sugar
• Divide the icing into as many bowls as the no of colors you plan to use. I divided the icing into 3 bowls
• Add food color (yellow, blue, pink) and mix well

Making the Lamingtons

• Skewer each square of cake with a fork and hold over the bowl of glaze.
• Spoon warm icing over squares until they are covered completely covered.
• Gently scrape excess icing off each square and transfer to a bowl of unsweetened shredded coconut, pressing coconut onto all sides.
• Place on a wire rack and remove fork; allow these to set for 1 hour.
• Can be stored, chilled, in an airtight container for up to 2 days.