Lamingtons

I googled "Lamington" to read up a little bit about its history and nicely discovered that, traditionally, butter-cake were used. Day old butter-cakes were cut into squares, dipped whole into chocolate icings and rolled into dessicated coconut. I must be honest and proclaim to the world at large, that I am NOT a fan of Lamingtons..at all. The ones I've come to know made of sponge cakes - usually very dry and excruciatingly sweet (courtesy of the chocolate icing) PLUS, I don't much like dessicated coconut (Golden Roughs? urrrrghhh!!). Fresh shredded ones (types that are used in our Malay Kuehs) I don't mind at all. But still, having this innate need to try things out, I decided to try my hands on this.

Sooo.....I made my Lamingtons with my Deadly Butter Cake, as base and shaped them, as oppose to the usual squares - I made "gingerbread man" shaped, "heart" shaped and "sakura flower" shaped ones. Did the usual chocolate icing dips and rolled them in dessicated coconuts.






My verdict?
1) too much work....
2) choc icing was excruciatingly sweet and completely over took the taste of my yummy butter cake! (perhaps I should've kept them in LARGE squares instead!!)
3) dessicated coconuts isn't a hit with any of the other family members too.

It's been nearly a week, and it took us all this time to go through 4 of the 6 pieces in the fridge! My cheesecakes or butter cupcakes don't survive 2 days in the fridge!!