Description
Pink Lamington Sandwiches are a delightful treat made with soft sponge cake, coated in a pink icing and rolled in desiccated coconut, filled with thick vanilla custard.
Ingredients
Scale
- 4 large eggs
- 120 g (½ cup + 2 tbsp) granulated sugar
- 100 g (¾ cup) all-purpose flour, sifted
- 20 g (2 tbsp) cornstarch
- 1 tsp vanilla extract
- 1 pinch of salt
- 2 cups (250 g) powdered sugar
- 2 tbsp unsalted butter, melted
- ½ cup (120 ml) milk
- A few drops pink food coloring (or raspberry cordial for flavor & color)
- 2 cups (200 g) desiccated coconut
- 1 ½ cups (375 ml) thick vanilla custard (or pastry cream)
Instructions
- Preheat oven to 180°C (350°F). Line and grease a 9×13 inch (23×33 cm) pan.
- Beat eggs and sugar until pale and tripled in volume.
- Gently fold in sifted flour, cornstarch, vanilla, and salt.
- Spread batter into the pan and bake 20–25 minutes until golden and springy.
- Let cool completely, then cut into even squares.
- In a bowl, whisk powdered sugar, melted butter, milk, and pink coloring until smooth.
- If too thick, add a little extra milk.
- Dip sponge squares into pink icing, coating all sides.
- Roll in desiccated coconut until fully covered.
- Place on a tray to set.
- Once set, slice lamingtons in half horizontally.
- Fill with a generous spoonful of vanilla custard.
- Sandwich together and repeat for all pieces.
Notes
- Ensure the sponge cake is completely cool before cutting and coating.
- For a stronger raspberry flavor, use raspberry cordial in the pink coating.
- Store assembled sandwiches in the refrigerator for best freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg