Recipe

Pink lamingtons with musk cream

Combining two classic Aussie treats - musk lollies and coconut-coated lamingtons - these sweet morsels from The Australian Women's Weekly's cookbook, 'SWEET', are sure to be a massive success.

  • 55 mins preparation
  • 35 mins cooking
  • Makes 32
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Ingredients

Pink lamingtons with musk cream
  • 250 gram butter, softened
  • 1 1/3 cup (300g) caster (superfine) sugar
  • 4 eggs
  • 1 cup (150g) plain (all-purpose) flour
  • 3/4 cup (110g) self-raising flour
  • 1 cup (120g) almond meal (ground almonds)
  • 1 3/4 cup (260g) white chocolate melts
  • 1 cup (250ml) milk
  • 5 1/2 cup (880g) icing (confectioners’) sugar
  • pink food colouring
  • 3 cup (240g) desiccated coconut
  • 2 x 34g rolls hard musk lollies
  • 300 millilitre thickened (heavy) cream, whipped

Method

Pink lamingtons with musk cream
  • 1
    Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the edge.
  • 2
    Beat butter, caster sugar and eggs in a large bowl with an electric mixer for 6 minutes or until light and creamy. Stir in sifted flours and almond meal, in two batches. Spread mixture into pan; smooth surface.
  • 3
    Bake cake for 35 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning onto a wire rack to cool. Cut cooled cake into 32 squares.
  • 4
    Stir chocolate and milk in a small saucepan over low heat until just smooth. Transfer mixture to a large heatproof bowl; stir in sifted icing sugar until smooth. Tint pink with food colouring.
  • 5
    Place coconut in a medium bowl. Coat cake pieces in tinted icing until completely coated. Toss in coconut; place on a tray. Leave for 10 minutes to set slightly.
  • 6
    Process musk lollies in a food processor to a powder. Fold powder into cream.
  • 7
    Using a small serrated knife, cut each lamington in half horizontally. Spoon cream mixture over bases; replace tops.

Notes

If you like, try spreading the cut-sides of the lamingtons with berry or cherry jam if you like before adding cream. The cake can be made up to 1 day ahead; store in an airtight container at room temperature or freeze for up to 3 months. Iced lamingtons can be made a day ahead; fill with cream close to serving.

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