Recipes Australian Choco-Coco-Cakes AKA Lamingtons 7 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Cinnamon pumpkin seed muffins: Experiment with new flavours admin January 22, 2022 New Recipe: Don’t Throw That Out! A Dozen Delicious Recipes To Use Up Food Waste admin April 22, 2021 New Recipe: Southery business owner’s easy chocolate oaties recipe admin March 2, 2021 New Recipe: New West Seattle pizza shop’s secret ingredient? 100-yr-old sourdough starter named Betty admin March 24, 2021 New Recipe: Cookie butter should be slathered on pretty much everything, including cookies admin March 30, 2021 New Recipe: What Is Chantilly Cream? admin April 20, 2021 About The Author More from this Author One Response unitedcuisines October 27, 2021 Lamingtons are one of Australia’s culinary icons. They even designated 21st July as National Lamington Day. They are super soft and go very well with a cup of tea or coffee! **Enjoy the recipe and join** r/UnitedCuisines **,where you can also find our YouTube show!** INGREDIENTS [20 Lamingtons in 9×9 in / 22 x 22 cm baking pan] For the batter: – 4 eggs – fine caster sugar [150 g] – all purpose flour [1.5 cups / 180 g] – baking powder [1 tsp] – unsalted butter [2 tbsp / 25 g] For the coating: – powdered/icing sugar [2.5 cups / 250 g] – cocao powder [5 tbsp / 30 g] – unsalted butter [2 tbsp / 25 g] – milk [1/2 cup / 120 ml] – desiccated coconut flakes [3 cups / 200 g] INSTRUCTIONS 1. Start by greasing your baking pan, properly line it with parchment paper and set aside. Pre-heat oven to 350°F / 180°C 2. To make the batter for the sponge cake, grab an electric mixer and a big bowl, crush the eggs and add the fine sugar. Begin whisking and beat the mass for a few minutes, till it drastically increases in size by almost 200%. Once the color desaturates and the batter turns less runny and starts to stick to your whisk, you can stop 3. Begin to gently incorporate the all purpose flour and baking powder, which you put into a mesh strainer and sift 1/4th of it over the batter. Gently fold it into the batter with a wooden spoon or spatula. Repeat the step 3 times with the remaining flour 4. Melt 2 tbsp of butter and fold it into the batter, as well as a teaspoon of vanilla extact, if you like 5. Transfer the batter into your lined baking pan and spread it all over, before giving it 1, 2, max 3 good tappy taps, in order to bring big bubbles to the surface. Don’t overdo it, though! Remember, we created those many small bubbles on purpose, in order to get a spongy cake 6. Place in the middle of your pre-heated oven and bake for 15-25 minutes, depending on the oven and what sort of pan, glass or metal, you use 7. In parallel, take a medium-size bowl and combine the sifted icing sugar and sifted cocao powder 8. Pour the milk into your saucepan, add the butter and heat up together, till butter is melted and milk hot. Add it to the bowl and mix well, till sugar and cacao are dissolved. Let rest till completely cooled down 9. Get the cake out of the oven once done and place it on a cooling reck. Remove the parchment paper, and let cool down completely 10. Depending on your baking pan, the cake might end up with uneven edges, which you shall level, before cutting the whole cake in into beautiful squares of around 2 inch / 5 cm. You should end up with 20 pieces 11. Get two bowls ready, distribute 1/3 of the cacao-sauce in one and 1/3 desiccated coconuts in the other. Coat the sponge cakes well in the cacao sauce first, preferably use forks, elevate and let drain for a few seconds over the sauce-bowl, before dropping them into the coconuts. Use a spoon or your hands to fully cover the cakes in white coconuts flakes and transfer them on a rack to rest 12. Enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.