Lamingtons are delicious chocolate and coconut covered cake treats. They are yummy, and a staple dessert found in the land down under. They are a bit labor intensive to make but worth the effort. This recipe makes a pretty big batch about 16 medium sized Lamingtons, you can freeze them if any are left over, or put them in an airtight container in the refrigerator.
- 1 stick unsalted butter melted
- 1 1/3 cup sugar
- 1 cup sour cream
- 3 teaspoons vanilla
- ¼ cup sunflower oil
- 5 medium eggs
- 1 cup flour
- 3 teaspoons baking powder
- For the chocolate – coconut coating
- 300 grams dark chocolate
- ¼ cup cocoa
- 1 1/3 cup sugar
- 1 bag desiccated coconut
- Line a 10” square pan with non-stick baking paper/
- Preheat the oven to 325 degrees
- In a large bowl, pour in the melted butter, add in the sugar, sour cream, vanilla extract and oil. Beat for a minute or until smooth.
- Add in the eggs, one at a time
- Sift in the flour and baking powder and stir well.
- Spoon the batter into the lined pan.
- Cover the top with foil and bake for about one hour. Remove the foil after 40 minutes. Use a toothpick in the middle it should come out clean when it is done.
- Cool the cake in the pan, covering the top with plastic wrap or foil as it cools to keep it moist.
- To make the coating:
- Finely chop the chocolate and set aside.
- In a saucepan, whisk together the cocoa, sugar and milk and bring to a boil.
- Remove it from the heat and stir in the chocolate, set aside until it is warm but not too hot to handle.
- Slice the cake in squares
- Pour the warm syrup into a bowl deep enough to submerge the cake squares in it.
- Have a tray ready with the coconut.
- Using your fingers, dip the lamingtons into the syrup, then roll them in the coconut.
- Allow the chocolate to set for a few hours before serving.
- They store well in an airtight container.