Anna Sultana's Lamingtons / Strawberry Coconut Cake Squares

Here in Winnipeg Folklorama is gearing up.

It’s a great way to get to learn about other countries.

Imagine, enjoying a perfectly prepared exotic meal, then sleeping in your own bed.

No passports, no packing.

We’re still not as energetic as we were in 1975.

Since Malta is a favourite vacation spot of the British Commonwealth, Maltese people also manage to enjoy foods from other commonwealth countries.

Restaurant owners know tourists sometimes want something familiar.

Nothing personal, just the tummy wants what the tummy wants.

One popular Australian dessert is lamington.

It’s really easy to make and is perfect for summer.

Squares of sponge cake dipped in a syrup or sauce, then in coconut.

Easy enough for the kiddies to do.

Hints:

Fresh fruit, plentiful in summer, also goes well with sponge cake.

Pick up some, along with a carton of heavy cream (or your favourite whipped topping) and enjoy!

Back to the lamingtons…

If you’re preparing this in advance, wrap the pan in plastic wrap and freeze.

When frozen, remove the cake out of the pan and cut it into squares.

After that you can also return the squares to the freezer until ready to dip in the strawberry syrup and coconut.

Lamingtons are sometimes served with a layer of cream or strawberry jam inside.

Some people dip the cubes in a chocolate sauce before dipping into the coconut.

A raspberry version is also is a favourite.

If you or the kiddies would like to experiment, why not!

They freeze well and defrost quickly, too.

                        Strawberry Lamington

Spongecake

          

Grease 2  8 inch square pans

Preheat oven to 350º           

Bake 30 minutes  

Sift together

2 Cups flour

2 teaspoons baking powder

Place in a medium pot

1 Cup milk

2 Tablespoons margarine

Heat to boiling point.

Place in a large bowl

4 eggs

Beat until light and thick.

Beat in 

1/2 teaspoon salt

2 Cups sugar

2 teaspoons vanilla

Beat the heated milk/margarine mixture into the egg mixture.

Beat the flour mixture into egg mixture only enough to blend.

Pour into prepared pans.

Bake 30 minutes.

Invert and allow to cool at least 1 hour.

Remove cakes from pans and cut into 2 inch squares.

While the cake is cooling prepare

Strawberry Syrup

Dissolve

2 small packages of strawberry jello in 

3/4 Cup boiling water

Stir in 

1 Cup strawberry jam

Add

3/4 Cup cold water

Chill this to the point that it thickens slightly but is not beginning to set.

In a medium bowl place

4 Cups dried shredded coconut

Dip the cake cubes into the syrup one at a time. 

Let them soak for a few seconds.

Roll the soaked cake into the coconut.

Place squares on a baking sheet to dry.

Store in airtight plastic containers in the fridge.

You can also freeze the prepared squares.