Name: Lamingtons
Prep time: 45 min
Cook time: 25 min
Total time: 90 min
Cuisine: Austrailian
Ingredients: 1/2 C + 1 tbsp (125 gr) unsalted butter (at room temperature); 1 C + 2 tbsp (230 gr) white sugar; 3 eggs, big; 1 tsp (15 ml) vanilla extract; 2 C (260 gr) all purpouse flour; 1 pinch salt; 1/2 C whole milk, (at room temperature); 1/2 C (42 gr) cocoa powder, unsweetened; 2 C (245 gr) confectioners sugar (powdered sugar); 1/2 C (120 ml) milk, boiling; 1/4 C (56 gr) unsalted butter, melted; 1 C (240 ml) whipped cream; 200 gr strawberry or raspberry jam; 3 C (300 gr) dried shredded coconut

Austrailian

Bowl

Whisk

Preheat the oven to 356º F (180° C). Grease a deep rectangular baking pan of approximately 8 inches x 12 inches (20cm x 30cm) and line it with parchment paper.

In a medium bowl, sift the flour, baking powder and salt together.

In a different bowl, using an electric mixer or hand whisk, cream together the butter and sugar for 2-3 minutes until light and fluffy.

Add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract and beat until blended.

Add the flour mixture in 3 additions alternating with the milk, beating after each addition. Beat for 1 more minute until smooth.

Pour the mixture into the cake pan and bake at 356º F (180° C) for approximately 25-30 minutes until a wooden toothpick comes out clean when inserted.

Once the cake is ready, remove it from the oven, let it rest for 10 minutes and then turn it out and place it on a rack to cool down completely.

When the cake is ready, cut it into 15 squares or 18 rectangles and set them aside until needed.

In a large wide bowl, add the cocoa with the powdered sugar and mix with a fork.

Add the boiling milk with the melted butter and beat for a few seconds with the same fork until you get a very light chocolate glaze.

Place the shredded coconut in a large shallow dish.

Take one of the cake pieces and dip it in the light chocolate glaze using two forks until it is completely covered on all sides.

Immediately put the chocolate-covered cake piece on the shredded coconut so that it is completely covered and &quot;breaded&quot; with coconut.

Place the cake square on a wire rack and let it rest for 20 minutes so that the chocolate dries and turns firm. In the meantime, repeat the process until all the cake pieces are finished.

Once all the lamigtons are ready and the chocolate is firm, cut them in half to fill them with some strawberry or raspberry jam and whipped cream (optional).

Lamingtons

Utensils needed:

Overview

Cuisine

Tagged with