Lamingtons

Cake Couture

Cake-baker extraordinaire and creator of Cocolicious cake company, Lucinda Hamilton, shares her deliciously different recipes for the perfect afternoon tea

Phase 1: Light sponge recipe

  • 100g plain flour
  • ¼ tsp baking powder
  • 4 eggs
  • 110g caster sugar
  • 50g unsalted butter, melted

Phase 2.

  • 225g icing sugar
  • 50g cocoa, sifted
  • 125ml boiling water
  • 30 ml milk
  • 40g melted butter
  • 100g desiccated coconut, to coat

Phase 1: Light sponge recipe

  1. Preheat oven to 180°C.
  2. Sift flour and baking powder 3 times.
  3. Beat eggs and sugar until very light and fluffy (about 10 minutes).
  4. Sift flour mixture onto egg mixture and gently fold in with metal spoon, then fold through melted butter.
  5. Grease and line a 20cm square tin and pour mixture into tin. Bake for 25 minutes until springy to the touch.
  6. Once cooled slightly, cool completely on wire rack.

Phase 2.

  1. Mix icing sugar, cocoa, water, milk and butter in a large bowl.
  2. Cut sponge into 3-4cm squares and dip each square into the icing and then roll into coconut.
  3. Place on line tray and refrigerate until set.

You can order a batch of Cocolicious’ special cookies, and lots of other delicious cakey treats directly from Loulou by emailing info@cocolicious.co.uk

  • recipes
  • pictures David Merewether