Lamington

🧂 Ingredients

• 1 Sponge cake(A pre-baked, plain sponge cake, approximately 20cm x 20cm (8x8 inches), cooled completely. You can use a store-bought cake or bake your own.)
• 125 g Unsalted butter
• 500 g Icing sugar (confectioners' sugar)(Sifted)
• 50 g Unsweetened cocoa powder(Sifted)
• 60 ml Milk(Or water)
• 1 tsp Vanilla extract
• 200 g Desiccated coconut(For coating)
• For filling (optional) Jam (raspberry or strawberry recommended)(Seedless jam is preferred)
• For filling (optional) Whipping cream(Whipped to soft peaks)

👨‍🍳 Instructions

1. 1

   Prepare the sponge cake: Ensure your sponge cake is completely cool. Trim off any crusts if desired, and cut the cake into uniform cubes, approximately 4cm x 4cm (1.5 x 1.5 inches). Aim for 16 cubes.

   ⏱️ 10 minutes
2. 2

   Make the chocolate icing: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat. Gradually whisk in the sifted icing sugar and cocoa powder until smooth. Add the milk (or water) and vanilla extract, whisking until you have a smooth, thick, glossy icing. If it's too thick, add a tiny bit more milk; if too thin, add a little more sifted icing sugar.

   ⏱️ 15 minutes
3. 3

   Prepare the coconut: Spread the desiccated coconut evenly on a large plate or shallow dish.

   ⏱️ 2 minutes
4. 4

   Assemble the Lamingtons: Working with one cake cube at a time, use a fork to dip it into the chocolate icing, ensuring all sides are coated. Allow any excess icing to drip back into the saucepan for a few seconds. This is where the 'two-fork method' can be helpful: use one fork to hold the cake and another to help turn and coat it.

   ⏱️ 15 minutes
5. 5

   Coat with coconut: Immediately transfer the iced cake cube to the plate of desiccated coconut. Gently roll it around to coat all sides evenly. Place the coated lamington on a wire rack set over a baking sheet to catch drips.

   ⏱️ 10 minutes
6. 6

   Chill and set: Allow the lamingtons to sit at room temperature for about 30 minutes to allow the icing to set slightly. For a firmer set, you can refrigerate them for about 15-20 minutes before serving.

   ⏱️ 30 minutes (chilling)
7. 7

   Fill (optional): If making filled lamingtons, carefully slice each set lamington in half horizontally. Spread a layer of jam on the bottom half, followed by a dollop of whipped cream. Place the top half back on.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Ensure the sponge cake is completely cool before cutting and dipping to prevent it from crumbling.
• ✓The chocolate icing should be thick enough to coat the cake but still fluid enough to dip easily. Adjust consistency with more icing sugar or milk as needed.
• ✓For a cleaner coating, allow excess icing to drip off for a few seconds before rolling in coconut.
• ✓The 'two-fork method' involves using one fork to hold the cake cube while dipping, and another fork to help turn and coat it, minimizing contact with the icing.
• ✓Chill the lamingtons for at least 15-20 minutes before serving for a cleaner bite and to prevent the icing from smudging.
• ✓For filled lamingtons, use seedless jam and ensure the whipped cream is stable (not too soft).

🔄 Variations

• Classic Lamington: Sponge cake dipped in chocolate icing and rolled in coconut.
• Jam and Cream Lamington: Slice the cake horizontally, spread with jam and whipped cream, then reassemble before dipping.
• Chocolate Chip Lamington: Add mini chocolate chips to the sponge cake batter before baking.
• Different Coatings: Experiment with rolling in sprinkles, finely chopped nuts, or colored coconut.
• Alternative Icing: Try a simple powdered sugar glaze or a caramel icing.

🥗 Nutrition

Per serving