- 4 cups desiccated coconut
- Cooking oil spray, to grease
- 375 grams butter, softened
- 1½ cup caster sugar
- 2 teaspoons vanilla extract
- 5 eggs, preferably room temperature*
- 3½ cups self-raising flour
- 1 cup milk
- 4 cups icing sugar mixture
- 6 tablespoons cocoa powder
- 90 grams butter, softened
- 6 tablespoons (120mL) milk
- 4 tablespoons (80mL) water
A classic Australian dessert. This super soft and buttery cake cooks perfectly in the barbecue. Coated with a rich chocolate icing and covered with coconut, it’s easy to see why it will forever be an Australian favourite.
- Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C-baking setting). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Lightly grease a large Weber Ware Casserole Dish with cooking oil spray and line with baking paper.
- For the butter cake; using an electric mixer, beat together the butter, caster sugar and vanilla, on a medium speed until light and fluffy. Add the eggs one at a time, beating after each addition. Add half of the flour and milk, beat on a low speed until combined. Add the remaining flour and milk, continue to beat for a further minute, or until fully incorporated. Pour the batter into the casserole dish.
- Bake the butter cake over indirect medium-low heat for 50 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Once cooked remove from the barbecue and allow to cool for 10 minutes.
- Once slightly cooled, remove the cake from the dish and place onto a cake cooling rack to cool completely.
- Once completely cooled, using serrated bread knife, slice into squares. If desired, freeze the squares of cake for an hour or overnight (see tips).
- To make the icing; in a large bowl combine the icing sugar mixture, cocoa powder, butter, milk and water. Put the coconut into a separate bowl.
- One at a time, place a square of cake into the chocolate mix, using two forks, toss the cake around to evenly coat it with the icing. Lift the cake out of the icing a let the excess icing drip off. Add the iced cake to the coconut mixture, using another two forks, toss the cake around in the coconut. Place the lamington onto a plate or cake cooling rack for the icing to set. Repeat with the remaining cake. Serve once the icing has set.