Lamington is a popular Australian dessert. A simple vanilla sponge cake dipped in chocolate icing and coated with some desiccated coconut. They are bite size which makes them perfect as tea time snack or something to go with coffee. Chocolate and coconut with soft cake makes it irresistible. Not very popular here in US but once you taste these I am sure it will be a permanent addition to your desserts.
You can substitute the sponge with yellow boxed cake mix. Follow the instructions behind box. When assembling have a helping hand so you don’t have to wash hand after every dip. One person can dip the cake piece in chocolate and other can coat them with coconut. I like them about 1 1/4 inch cube but you can make them bigger.
Recipe by David Lebovitz
6 large eggs, room temperature
150 grams/ 3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
175 grams/ 1 1/3 cup cake flour
70 grams/ 5 tablespoons unsalted butter, melted and at room temperature
For chocolate icing
170 grams/ 1 cup bittersweet or semisweet chocolate, chopped if using block
40 grams/ 3 tablespoons unsalted butter, cubed
180 grams/ 3/4 cup milk
220 grams/ 2 cups powdered sugar/ confectioner’s sugar
10 grams/ 2 tablespoons unsweetened cocoa powder, sifted
2 tablespoons boiling water
200 grams/ 3 cups unsweetened shredded coconut/ desiccated coconut
1. Preheat oven to 350°F. Grease a 9 inch square pan with butter and line the bottom with parchment paper.In stand mixer using whisk attachment, whip eggs, sugar and salt for about 10 mins, until it’s thick and forms a well-defined ribbon. Add vanilla and whip for 15 seconds.
2. Gently sift cake flour over egg mixture in two parts and fold. Add melted butter and fold. Do not overmix, as it will deflate the batter.Scrape to prepared pan and bake for 22 to 25 minutes. Remove, let cool for at least 6 hours or overnight over wired rack.
Unmold the cake on a cutting board. Remove parchment and trim the sides. Slice it horizontally into two.
Make chocolate icing
1. Over a pan of simmering water, set a bowl and add chocolate, milk and butter. Once melted remove from pan and whisk till smooth. Add powdered sugar and cocoa powder, whisk till combined.
1. Spread about ½ cup of chocolate icing on one layer and top with other sponge cake. Cut into 25 equal pieces.
2. Add 2 tablespoons boiling water in the chocolate icing and mix well. Dip each piece into chocolate icing, wipe of excess on the slide of the bowl. Place it over coconut and coat well. Once ready place on cooling rack and let it firm up a little, about 15 mins. Serve.