Homemade Chocolate Lamingtons

Ingredients

• For the sponge cake: For the sponge cake:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• For the chocolate icing: For the chocolate icing:
• 2 cups (240g) powdered sugar 2 cups (240g) powdered sugar
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• For coating: For coating:
• 3 cups (240g) desiccated coconut 3 cups (240g) desiccated coconut

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 40g, 26g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9x9-inch baking pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool completely in the pan on a wire rack.
9. 9.
   Once cooled, cut the cake into squares of desired size.
10. 10.
    In a shallow bowl, combine the powdered sugar, cocoa powder, melted butter, and milk to make the chocolate icing. Stir until smooth.
11. 11.
    Dip each cake square into the chocolate icing, ensuring all sides are coated.
12. 12.
    Roll the coated squares in desiccated coconut, pressing gently to adhere the coconut to the icing.
13. 13.
    Place the Lamingtons on a wire rack to set for at least 1 hour before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Desiccated coconut — Use unsweetened desiccated coconut for an authentic flavor and texture.
• Whole milk — Whole milk adds richness to the sponge cake, but you can use lower-fat milk if desired.
• Eggs — For an egg-free version, substitute each egg with 1/4 cup of unsweetened applesauce or mashed banana.

Tips & Tricks

• To enhance the flavor, add a teaspoon of instant coffee granules to the chocolate icing mixture.
• For a variation, you can fill the Lamingtons with a layer of raspberry jam before coating them in chocolate icing.
• If the chocolate icing becomes too thick, warm it slightly in the microwave or over a double boiler to achieve a smoother consistency.
• Store the Lamingtons in an airtight container at room temperature for up to 3 days.
• Lamingtons can be frozen for up to 1 month. Thaw them at room temperature before serving.

Serving advice

Serve the Lamingtons at room temperature as a delightful afternoon treat or as a dessert for special occasions. They pair perfectly with a cup of tea or coffee.

Presentation advice

Arrange the Lamingtons on a serving platter, dust them with a light sprinkle of cocoa powder, and garnish with fresh berries or mint leaves for an elegant touch.