Lamingtons
Delicious little squares of chocolate-soaked cake that have been rolled in coconut, then cut in half and filled with raspberry jam and whipped cream.
Servings: 16
Ingredients
Butter Cake
- 185 g unsalted butter room temp
- 150 g caster sugar
- 4 eggs lightly beaten
- 1 tsp vanilla extract
- 270 g self raising flour
- 2 tbsp milk
Chocolate Glaze
- 400 g pure icing sugar
- 60 g soft butter
- 7 tbsp boiling water
- 2 tbsp cocoa
Coconut Coating
- 150 g dessicated coconut
Optional Jam and Cream
- Raspberry Jam
- Chantilly Cream
Instructions
Butter Cake
- Pre heat oven to 180°C/160°FF
- Line a square 23cm x 23cm cake pan with baking paper
- In the bowl of a stand mixer, beat butter and sugar on medium-high speed for 5 mins
- Gradually add the egg, stopping the mixer and scraping the sides once or twice
- Mix through the vanilla
- Add flour, alternating with the milk (⅓ of the flour, ½ of the milk etc.). Mix until just combined
- Scoop mixture into prepared pan, smooth over and bake for 25 minutes, until lightly golden and a cake tester comes out clean.
- Once cooked, cool in pan for 10 minutes, then turn out onto a cake cooler to cool completely.
- Once completely cool, cut into 16 squares, then wrap each square in glad wrap and place in the freezer until frozen (frozen cake squares are much easier to handle and coat!).
Chocolate Glaze
- Place the soft butter into a mixing bowl, then add the boiling water. Stir gently to melt the butter
- Stir through the icing sugar and cocoa until smooth and runny. Add a little more water if necessary.
Assembly
- Place the chocolate glaze on the bench, ready for dipping.
- Place a large cake cooling rack next to the chocolate glaze.
- In a bowl or small cake pan, place the dessicated coconut.
- Remove the glad wrap from the cake squares, then begin dipping....
- Using 2 forks, dip one of the squares into the chocolate glaze and flip it to coat. Allow the excess to drip off for a few seconds, then move it to the cake rack. Continue with 2 more cake squares.
- Now you will have 3 coated cake squares. Using 2 more forks, toss each square in coconut, flipping the coconut over the cake to ensure its completely coated. Return to another section of the cake rack and repeat with the other squares, working with 3 at a time.Working this way means you'll avoid messy globs of chocolate glaze in your coconut.
- Place into a container and refrigerate until required.
Optional Jam and Cream
- Once glaze has set, cut each Lamington in half and spread with raspberry jam. Pipe on Chantilly Cream
- Keep refrigerated until ready to serve