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5.0 from 9 votes

Mango Lamingtons

This makes 24 smallish Lamingtons. Make the cake and chill for easier handling when dipping them. Australian cup measurements are used

Servings: 24
Course: Cake
Cuisine: European , Australian

Ingredients

  • 250 gram butter softened
  • 200 gram caster sugar
  • 1 teaspoon vanilla extract
  • 4 whole large eggs 70 gm
  • 300 gram flour 2 cups
  • 1 teaspoon baking powder
  • 125 ml milk 1/2 cup
Mango dipping icing
  • 200 gram icing sugar 1 cup
  • 400 gram Mango 2 extra large
  • 50 ml lemon juice
  • 125 ml milk 1/2 cup
  • 400 gram Coconut Shredded UNSWEETENED

Instructions

    Cup of Yum
  1. Preheat the oven to temperature 170 C / 340 F. Use a square tin 30 cm x 20 cm approximately for the size Lamingtons I made. (12 in x 8 in). Spray it and line with paper.
  2. Beat the butter and sugar in a mixer until creamy and light. Add the eggs one at a time .
  3. Meantime sift the flour and baking powder together. It may look a little curdled but it will be ok.
  4. Grab a spatula and gently fold the rest of the flour into the butter/ egg mixture along with the milk Use a folding action to keep the air incorporated. Fold till there is no flour or butter left on the bottom of the bowl.
  5. Pour the mixture into the tin and smooth down.
  6. Bake for approximately 35-40 minutes or until it springs bake in the centre when touched ( or test with a skewer. It should be clean when removed)
  7. Let the cake cool for 15 minutes before inverting it onto a rack. The cake will be easier to dip if it refrigerated till cold or left over night in the fridge.
  8. Peel and de-seed the mango. Weigh this so you know you have around 400 gm / 14 oz.
  9. Put into a blender, food processor or use a hand held wand along with the icing sugar and lemon. Puree till very smooth. Pour into a bowl and whisk in the milk * see notes
  10. Cut you cake into 6 x 4 to get 24 pieces * see notes
  11. Grab another bowl and pour in the coconut. Prepare a tray to put the finished Lamingtons on. Start dipping them into the mango puree, shake off then roll them into the coconut.
  12. Continue till they are all done
  13. Put them back into the fridge till needed. take them out and bring them to room temperature before eating.

Notes

  • Note 1. I add the milk last. You may need more or less milk depending on your mangoes. The dip does need to be thick ( see video) Note 2. Don't cut the cake before you mark out exactly where you will cut. This will give you the perfect sizes.