1 quantity basic sponge cake ingredients
50g dark chocolate, chilled, coarsely grated, then kept chilled
300g shredded coconut
Icing
3 cups (480g) icing sugar mixture
3/4 cup (75g) Dutch cocoa
40g butter, chopped
2/3 cup (160ml) milk
Methods
- Follow basic sponge cake recipe, adding chocolate after sifted flours. Cook cake in a deep, 19cm square cake tin for 35 minutes. Cut cooled cake horizontally into two layers, then cut each layer into approximate 3cm squares.
- For icing, sift sugar and cocoa into a heatproof bowl, then add butter and milk. Fill a saucepan 1/3-full with water
- and bring to the boil over medium heat. Place bowl over pan. Stir cocoa mixture until smooth, then remove bowl from pan.
- Place coconut on a tray. Using 2 forks, dip 1 piece of cake into chocolate icing and turn to coat. Toss gently in coconut to lightly coat (do this in batches, to prevent coconut discolouring). Repeat with remaining cake pieces. Stand on a wire rack until set. Lamingtons will keep in an airtight container for up to 3 days.
- Make the sponge cake for the lamingtons the day before – this will make it easier to cut. If you prefer, you could use desiccated coconut instead of shredded.
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