After much consideration between Australian desserts, we finally decided to go with the Chocolate covered ones. Yes, I know, some of you might think that was an easy choice but Aussies do have a couple of other desserts that are as tempting as Lamington. Peach Melba and the world-renowned Pavlova were also high on the list.
How can you say no to a piece of moist Sponge Cake that was dipped in scrumptious Chocolate Icing and then rolled in sweet Coconut Shavings? I mean, I’ve never been one to resist temptations easily, particularly when it comes to food! Lamington make my will go weak and my knees tremble just by the sight of it. Eating it is a pleasure, making them, pure joy.
Few things are better than working with Chocolate. I’m a huge lover of it, and sometimes with the first bite I can’t stop myself from devouring a sinful amount of Chocolate. But working with it is the best foreplay before giving in to the indulgence of Chocolate pleasure. Dumping the sponge cake pieces into the melty Chocolate Icing is a delight on itself almost as enjoyable as eating it.
It will take some time to make, but the process is really simple and fun. Some Lamington recipes sandwich two pieces of cake with Fruit Jam or Some Cream between them before dipping in chocolate. But sometimes easy and simple is better. Of course, this is a recipe I’m can’t wait to do over and over again, and experimentation with fillers are in order.
Feel free to add your own twist to this simple recipe and leave a comment below with the results. I’m thinking Fresh Mango Puree for a tropical hint. Or maybe Raspberry Jam would go well with the chocolate. How about some nice Buttercream? Can you think of anything else? Leave your ideas below!
- 1 stick of butter at room temperature (1/2 cup)
- 1 cup of sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- 1/4 cup corn flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup milk
- 1/2 cup milk
- 3 tbsp butter
- 1/2 tbsp vanilla extract
- 4 cups confectioners sugar
- 1/2 cup cocoa powder
- 6 oz shredded dessicated coconut
- Preheat the oven to 325°F.
- Grease a 8 x 8 inch baking pan, cover with parchment paper, then butter it again and sprinkle lightly with flour. Shake to spread flour evenly and invert to remove the excess.
- Place the butter and sugar in the bowl of a stand mixer with a paddle attached. Cream the butter at medium speed for about 2 minutes until very soft and lighter in color. Add the sugar and cream for 2 more minutes.
- Add the vanilla extract will processing at medium speed, then add the eggs, one by one.
- Meanwhile, sift both flours, baking powder and salt in a bowl.
- Stop the mixer. Use a rubber spatula to clean the edges of the bowl. Add a third of the flour mixture to the butter while revolving again at medium speed. Then add half of the milk, followed by another third of the flour. Then the rest of the milk, followed finally by the remaining flour. Wait until well combined before each addition.
- Pour the batter on the prepared baking mold. Tap against a surface to release air bubbles. Bake for about 40 mins until a toothpick placed on the center comes out clean and the surface gets golden.
- When baked, wait about 20 minutes until it's cool enough to handle and turn out into a cooling rack, top side up. Let it cool completely.
- To make the icing, heat the milk and butter in saucepan over medium heat just until the butter melts.
- Meanwhile, sift the confectioners sugar and cocoa powder in a bowl.
- Remove the milk from the heat and place it on the bowl of a stand mixer with a whisk attached. Add the vanilla extract and whisk at medium speed.
- Slowly add the sugar and cocoa mixture until well combined. About 2 minutes.
- Place the coconut shavings in a shallow bowl and the chocolate icing on another.
- Cut the cooled cake into 16 equal squares.
- Dip each square of sponge cake in the chocolate icing mixture and cover completely with it. Remove from the chocolate with a fork so the excess icing drips back into the bowl. If the icing becomes hard and crackly on top, place in the microwave for 15 seconds and stir to soften it again.
- Place the chocolate covered cake in the coconut shavings and completely cover with it. Place the Lamington in a wire rack to set the chocolate.