Lamingtons

On our trip to Australia and New Zealand this spring, we were able to sample several local sweet treats. Lamingtons were a favorite! Bites of yellow butter cake, dipped in chocolate sauce and rolled in coconut. Cake should be made the day before assembling, or at least 5-6 hours prior to allow to cool.

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Cook Time 30

Course Dessert

Servings 30 pieces

Ingredients

For butter cake

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 tsp vanilla
1/2 cup milk, at room temperature

For chocolate sauce

3 1/4 cups powdered sugar
2/3 cup cocoa powder
1/3 cup unsalted butter
1 cup milk
3 cups unsweetened coconut (see note)

Instructions

For cake

Preheat oven to 350 degrees. Grease an 8 inch square pan, line with parchment and grease parchment as well. Set aside.
In a large bowl, whisk the flour, baking powder and salt. Set aside.
In a large mixing bowl, beat the room temperature butter until creamy. Add the sugar ad beat until color is lightened and mixture is fluffy. Add eggs, one at a time. Add vanilla and beat until well combined.
With the mixer on low speed, add the flour and milk alternating each. Mix only until smooth–do not overbeat.
Spread batter evenly in prepared pan and bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Let cake cool about 10 minutes in pan and then transfer to a wire rack to cool completely.
When cake is completely cool, wrap in plastic wrap and refrigerate overnight or freeze for at least 5 hours.

For Chocolate Sauce

In a medium bowl, whisk the powdered sugar and cocoa powder until well combined. Set aside
In a medium saucepan, met the butter. Add the milk and stir to combine. Add cocoa mixture one cup at a time, whisking well until well combined.

To assemble

Place a wire rack over a baking tray. Set aside.
Cut cold cake into 1 1/2 inch squares. Pour about 1/2 of the chocolate sauce into a bowl. In a second shallow bowl or plate, spread about 1/3 of the coconut.
Using two forks, quickly dip the cake square into the chocolate sauce, drain excess and drop into coconut. Using another fork, roll the cake square in the coconut and then transfer to wire rack to cool.
Working quickly, coat all squares, adding more chocolate and "cleaner" coconut as needed.
When finished refrigerate lamingtons for 30 minutes until set. Let come to room temperature before serving. Store in an airtight container on the counter for up to 3 days.

Notes

In Australia, lamingtons are typically rolled in desiccated coconut, but I prefer shredded. Use whichever you prefer.
You can cut the cake into larger squares if you wish, but bear in mind, that, once coated, they’re larger pieces.
Recipe adapted from Whereismyspoon.com