Lamingtons
Serves
12
Total Time
9hrs 5mins
Calories
804
Delicious bite-sized cakes, dunked in chocolate and coated liberally in coconut. An Australian favorite.
- Unsalted butter
250 g (about 1 cup)room temperature
- Granulated sugar
300 g (about 1 ½ cups)
- Egg
4 (about 200 g)
- Vanilla extract
1 teaspoon (about 5 ml)
- All purpose flour
250 g (about 2 cups)
- Ground almonds
120 g (about ¾ cup)
- Baking powder
1 ½ teaspoons (about 8 g)
- Lemon
1 (about 58 g)zest of
- Unsweetened shredded coconut
500 g (about 6 ¼ cups)
- Cocoa powder
15 g (about 2 ¾ tablespoons)
- Milk
50 g (about 3 ⅜ tablespoons)
- Water
175 g (about ¾ cup)boiling
- Dark chocolate
200 g (about 1 ¼ cups)chopped
- Powdered sugar
450 g (about 3 ¾ cups)
INGREDIENTS
- 1. Pre-heat oven - 160°C
- 2. Grease and line a clean baking pan with parchment paper
- 3. Add unsalted butter and granulated sugar to a clean stand mixer bowl
- 4. Cream together until light and fluffy
- 5. Mix in egg to the batter one by one
- 6. Mix in vanilla extract to the batter
- 7. Add all purpose flour, ground almonds, baking powder and lemon to the batter
- 8. Mix until combined
- 9. Transfer batter to baking pan
- 10. Bake until skewer tests clean - 25 min, 160°C
- 11. Transfer onto cooling rack
- 12. Cut into squares
- 13. Let rest - approx 8 hr
- 14. Add unsweetened shredded coconut to a clean medium bowl and set aside
- 15. Add cocoa powder and milk to a clean medium glass bowl
- 16. Whisk together
- 17. Add water to the chocolate mixture
- 18. Whisk together until smooth
- 19. Mix in dark chocolate to the chocolate mixture
- 20. Mix until smooth
- 21. Mix in powdered sugar to the chocolate mixture
- 22. Mix until smooth
- 23. Dip cake
- 24. Chill in fridge until set
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
