Father invents recipe for ‘Caramilk lamingtons’ putting a quirky spin on Australia’s favourite cake

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An amateur baker has put a unique spin on Australia’s most iconic cake by whipping up a tray of lamingtons infused with Cadbury Caramilk instead of traditional chocolate sauce. 

Luke Matthews shared his recipe on an Australian community page on Facebook, giving other creative cooks the chance to make the delicious treats.

Using cream, icing sugar, shredded coconut and ready made slabs of sponge along with a bar of the white caramelised chocolate, the New South Wales father made 15 large lamingtons in roughly 30 minutes. 

The recipe has proven wildly popular, racking up more than 5,000 likes and a whopping 12,000 comments as well as being shared by almost 2,000 people in less than 24 hours. 

To make a batch of ‘Caramilk lamingtons’, spread a thin layer of shredded coconut onto a flat tray and bake in the oven for five to eight minutes, until lightly toasted.

As it bakes, break a slab of Caramilk into small pieces and melt with cream, milk and coconut oil in a heatproof bowl over a saucepan of simmering water.

Once the mixture is smooth and thick, sift icing sugar into a large bowl and pour melted liquid on top.

Stack a single layer of sponge cake on a baking tray and cover with chocolate mixture, holding a little back and setting to the side.

Add another layer of sponge on top and leave in the fridge to set for 15 minutes. 

While the cakes cool, line a tray with baking paper and place shredded coconut in a shallow bowl.

Using a large serrated knife, saw the sponge sandwich into 15 generously sized pieces.

Gently skewer each sponge with a fork and hold over a bowl of leftover chocolate , spooning enough mixture to cover each piece.

Still holding the sponge over the bowl, sprinkle with toasted coconut, pressing gently to coat.

The caramelised infused lamingtons should be ready to eat after settling for two hours. 

Others shared photos of their quirky takes on lamingtons under the recipe, including one man who baked the coconut dessert with fairy bread – a popular children’s party treat in Australia and New Zealand – and Golden Gaytime ice cream. 

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