These lamingtons, or chocolate and coconut covered cake pieces are fantastic in their balance of soft and crunchy, sweet and nuanced. As I’ve said before, achieving this sort of balance of contrasts makes desserts (and probably all food items) taste wonderful. Its origin is supposedly from Australia, though from my research I’ve seen that many of the desserts from Australia and New Zealand seem to have hazy beginnings. I’ve made these gluten free and eggless, and it still tastes great.
Recipe adapted from: http://www.joyofbaking.com/Lamingtons.html
For the cake:
- 1-1/2 cup gluten free all purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
For the chocolate frosting:
- 4 cups icing sugar, sifted
- 1/3 cup cocoa powder
- 3 tablespoons unsalted butter, cut into pieces
- 1/2 cup milk
- 1-1/2 cup desiccated/shredded unsweetened coconut
For the cake:
- Preheat the oven to 180C, and grease and line a square 9″ pan,
- Sift the flour, baking powder and salt into a medium bowl.
- In a large bowl, cream the butter and sugar together with an electric mixer until soft and fluffy.
- Add the egg replacer and the vanilla extract, and beat until well combined.
- Add the flour, a little at a time, and beat well.
- Next, add the milk and mix until well combined.
- Pour the batter into the pan, and bake for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Once the cake has cooled, cut it into equal sized 2″ squares.
For the chocolate sauce:
- Once the cake has been cut, make the chocolate sauce as follows:
- Dump all of the ingredients for the chocolate sauce in a medium bowl set on a bowl of simmering water (on the stove). This is like a double boiler.
- Stir the ingredients continuously, until melted and well combined.
- Set up a tray with a wire rack on it (you will be placing the iced lamingtons on these, to catch the dripping frosting), and on another plate/tray, place the coconut.
- Dip the cake pieces in the chocolate sauce and let it dry on the wire rack for a minute, before rolling it in the coconut. (I suggest looking at the video at the website I linked to in the beginning for assembly, to make it clearer).