Bucket. lists. These loaded words create images, words, visions and dreams in my mind. The hopes and desires on my list are so bottomless that, when I used to think “oh yeah, I can definitely do everything I want to in….another maybe 70 years I have on this planet” it’s sadly not possible. We must pick and choose what’s important to us and prioritize and live accordingly. Although time is totally infinite and vast, we’re not.

So what do we pick and choose? What’s on that list? Half of my list is life milestones, like having a super cool yet quirky family that sits down to dinner every night together and knows each other inside and out, a strong career that fulfills me (there’s too much on this portion of the list), doing extreeeeme things like skydiving or dogsledding, learning to play a musical instrument, stand on top of a mountain, etc. I feel like those things are normal. Travel is also normal. And I’ve been lucky to have traveled a bit around the world already, and I’ve seen a lot. But I haven’t seen enough of our earth.

What am I hoping is next on the travel bit? Australia. Why? I have no idea. Why is everyone drawn to this….for lack of a better term, cliched land down under? The people seem cool and laid back and without a care in the world. Blonde, blue eyed, tan and attractive and with those amazing accents. The scenery is also something waiting to be literally doven into and experienced. The Sydney Opera House. Nature! I want to be in a cage and get attacked by the biggest sharks in the world. Seriously. I’m saying that now but once I see those teeth I might change my mind or die of a heart attack, but then I won’t be able to check more things off my list. I want to see the great barrier reef. Differing from my usual reasons of experiencing a place through their food culture (ahem, Italy = pasta, Germany = sausage, France = butter, cheese, bread) None of these things have to do with Australian food. Sorry Australia, I don’t know much about your food situation.

Besides shrimp? Or Lamingtons. Which are tiny squares of sponge cake rolled in thin, magic-shell like chocolate icing and finished with coconut. In this little unsuspecting cube, you get moist cake, chocolate, and whispers of delicate coconut flavor. They’re also fun to eat, contained in your hand, as you chomp down on this lovely light hand square cake.

Prior to making them in cooking school, I had never heard of them. But they were a truly wonderful and delicious discovery. Just like all items on our bucket lists should be, once we get around to checking off what’s important to us.

Lamingtons

Adapted from Janine Sciarappa

Notes: This is supposed to be a sponge cake, which are lighter, and one of the groups that made these cakes in cooking school forgot to use egg whites and used whole eggs instead. I liked it better. It was more moist. Either keep with Australian tradition and use all egg whites, or not. Up to you.

If you don’t have lemon extract, feel free to use all vanilla instead.

Desiccated coconut is not shredded coconut. Desiccated is just dried and unsweetened coconut. But if you can’t find it, simply use the sweetened variety.

Legend has it that these little cakes were named after Charles Baillie, 2nd Baron Lamington, who, by accident, dropped a piece of cake into a bowl of gravy, then threw it and it haphazardly landed in a bowl of coconut. Chocolate is better than gravy, I think, but who knows.

For the cake

2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 large egg whites (4 ounces) (also consider using whole eggs, see note above)

1 1/2 cups granulated sugar

1 stick (4 ounces) unsalted butter, at room temperature

1/2 teaspoon pure lemon extract

1/2 teaspoon pure vanilla extract

For the chocolate icing

4 cups confectioner’s sugar

1/3 cup cocoa powder

2 tablespoons (1 ounce) unsalted butter

1/2 cup whole milk

For topping

2 cups desiccated coconut (see note above)

Bake the cakes

Set oven at 350 degrees. Butter two 8 x 8 x 2-inch square pans and line the bottom with parchment paper. Put the pans on a baking sheet.

In a medium bowl, sift the flour, baking powder and salt. Set aside.

In another bowl, whisk together the buttermilk and egg whites or whole eggs.

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together on medium speed for 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is well mixed, then add the last of the flour mixture. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.

Divide the batter between the two pans and smooth the tops with a spatula.

Bake the cakes for 30-35 minutes, or until the cakes are well risen and springy to the tough. Transfer the cakes to a cooling rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Cool to room temperature, and if possible place in the refrigerator until ready to slice and frost.

With a serrated knife, trim all four sides of each cake so you can have nice and even sides. Cut the cake into four rows, then turn the cake and slice four more rows. You should now have 16 pieces of cake for each, about 2″ each.

Make the icing

In a medium sized bowl, place the confectioners’ sugar, cocoa powder, butter and milk, and place over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.

Ice and roll the cakes

Assembly line time! Place the coconut in a shallow bowl or place. Place a wire rack over a shet pan or a large piece of parchment paper to catch any drips.

With a fork, pierce a piece of cake and dip it into the chocolate icing, covering all sides. Place the cake into the coconut and roll on all sides. Place the dipped cake onto the cooling rack. Repeat this process with the rest of the cakes.

If your icing cools too much or becomes too think to dip, simply place it back over the saucepan of simmering water.

Place the cakes in a covered container. The cakes will last about 3 days, refrigerated.