0:40 Prep 0:25 Cook 20 Servings
Who doesn't love lamingtons! like seriously?
Chocolate Lamingtons make a perfect morning tea or dessert!
COOKING NOTES:
Freezing/coating: Trying to coat a freshly cooked cake doesn't work, it just crumbles into the chocolate and makes a mess. The easiest way to coat the Lamingtons is to cut into pieces and freeze for 1 hour or just prior to coating. The frozen cake is much easier to handle for the dipping/coconut coating steps. As well as this, keeping the cake in the freezer keeps it nice and moist.
Chocolate icing: It needs to be thick enough so the coconut will stick, but thin enough so the cake can be easily rolled in the coconut.
The chocolate icing thickens as it cools, making it harder to work with. If this happens, just microwave for 20 seconds to thin it back down.
Coconut bowl: Use a shallow bowl, with a larger surface area, this makes it easier to roll the cake around.
INGREDIENTS
BUTTER SPONGE
125 g unsalted butter, softened
1 cup (220g) caster sugar
1/2 tsp vanilla extract
3 eggs, room temperature
1 3/4 cups (260g) flour, plain/all-purpose, sifted
3.5 tsp baking powder
1/2 cup (125 ml) milk, (low or full fat)
ICING
4 cups (480g) icing sugar, sifted
1/3 cup (22g) cocoa powder, sifted
1 tbsp (15g) unsalted butter, softened
150ml of boiling water
COATING
3 - 4 cups desiccated coconut
METHOD
BUTTER SPONGE
Step 1
Preheat oven to 180C/350F (or fan-forced 160C/320F).
Step 2
Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper, leaving an overhang on all sides.
Step 3
Sift flour and baking powder together.
Step 4
Beat butter, sugar and vanilla with an electric mixer on medium-high speed until light and fluffy - about 1 1/2 to 2 minutes.
Step 5
Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
Step 6
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Step 7
Pour the batter into the prepared pan and bake for 25 minutes or until a skewer that is inserted into the centre comes out clean.
Step 8
Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
PREPARE CAKE TO COAT Step 9
Cut cake into 20 squares. Freeze for 1 to 1.5 hours.
ICING Step 10
Combine the icing ingredients in a heatproof bowl and mix until smooth. Should be a syrup consistency, but not watery. (look at notes)
COATING Step 11
Place coconut in a shallow bowl or pan with a largish surface area (look at notes).
Step 12
Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to a tray.
Step 13
Repeat with remaining sponges.
Step 14
Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!
HOW-TO VIDEO