👨‍🍳 步骤

1. 1

   准备海绵蛋糕：将烤箱预热至180°C（350°F）。在20cm x 30cm（8x12英寸）的长方形烤盘中涂抹黄油并铺上烘焙纸，确保烘焙纸高出烤盘边缘以便取出。在一个碗中将过筛的普通面粉、泡打粉和盐混合均匀。在另一个大的搅拌碗中，用电动打蛋器将软化的黄油和细砂糖打发，直到混合物变得轻盈蓬松，约2-3分钟。一次加入一个鸡蛋，每次都要充分搅打均匀。拌入香草精。逐渐加入约一半的干性材料到黄油混合物中，轻轻翻拌至刚刚混合。倒入一半的牛奶，再次翻拌。用剩余的干性材料和牛奶重复此步骤，搅拌至面糊光滑。注意不要过度搅拌。将面糊均匀地倒入准备好的烤盘中，轻轻在台面上震动烤盘以消除大的气泡。烘烤25-30分钟，或直到插入蛋糕中心的牙签取出时干净，且蛋糕轻轻按压能回弹。将蛋糕在烤盘中冷却10分钟，然后倒扣在晾网上完全冷却。为了在裹面过程中更容易操作，建议在切割前将蛋糕放入冰箱冷藏至少一小时，或冷冻30-60分钟。

   ⏱️ 10 minutes
2. 2

   准备巧克力酱：在蛋糕冷却或冷藏期间，准备巧克力酱。在一个耐热碗中，混合过筛的糖粉、过筛的可可粉、融化的黄油和沸水。用力搅拌直到混合物变得光滑、有光泽且呈可倾倒的稠度。如果酱太稠，一次加入一茶匙温水，直到达到所需的稠度。它应该足够稀薄以便轻松涂抹蛋糕，但又足够浓稠以便椰蓉能够粘附。

   ⏱️ 10 minutes
3. 3

   切割和裹面拉明顿蛋糕：待蛋糕充分冷却且变硬后，切掉所有焦脆的边缘。将蛋糕切成约16个大小相等的方块（例如，4x4网格）。将干椰蓉放在一个大的浅盘或碗中。一次处理一个蛋糕方块，用两把叉子将蛋糕浸入巧克力酱中，确保所有侧面都均匀裹上。提起蛋糕，让多余的酱汁滴回碗中。立即将裹好酱的蛋糕方块放在椰蓉盘中。轻轻在椰蓉中滚动蛋糕，使其充分裹上面。您可以用手或另一把叉子帮助裹好所有侧面。将裹好椰蓉的拉明顿蛋糕放在铺有烘焙纸的烤盘上的晾网上，让多余的酱汁滴落并凝固。用剩余的蛋糕方块重复此过程，必要时及时在盘中添加椰蓉，以防止结块。

   ⏱️ 10 minutes
4. 4

   凝固和享用：让拉明顿蛋糕在室温下凝固至少30分钟，或直到巧克力酱变硬。凝固后即可食用。为获得最佳效果，未夹馅的拉明顿蛋糕可在室温下存放在密封容器中，最多可保存2天。

   ⏱️ 35 minutes baking + overnight cooling/chilling
5. 5

   Once the cake is thoroughly chilled and firm, use a sharp serrated knife to cut it into 16 equal cubes, aiming for approximately 5cm (2-inch) pieces. If the cake is very cold, it will slice cleanly without crumbling. If you haven't chilled it sufficiently, pop the cut cubes back into the fridge or freezer for another 15-20 minutes before proceeding.

   ⏱️ 15 minutes
6. 6

   Prepare the chocolate icing. In a medium heatproof bowl, sift together the icing sugar and cocoa powder. Add the melted butter and the boiling water. Whisk vigorously until you have a smooth, glossy icing. The consistency should be thick enough to coat the cake but still fluid enough to dip easily. If it's too thick, add a teaspoon more boiling water; if too thin, add a little more sifted icing sugar. Keep the icing warm over a bain-marie (a bowl set over simmering water) or in a microwave-safe bowl, gently reheating if it starts to set.

   ⏱️ 10 minutes
7. 7

   Set up your dipping station: place the desiccated coconut in a shallow dish or bowl. Have your wire rack set over a baking sheet or tray to catch drips. Working with two forks (one to hold the cake, one to help turn), carefully dip each chilled cake cube into the warm chocolate icing. Ensure all sides are coated, then lift the cube and allow any excess icing to drip back into the bowl for a few seconds. Speed is important here, as the warm icing will start to set on the cold cake.

   ⏱️ 20 minutes
8. 8

   Immediately after dipping, place the iced cube into the desiccated coconut. Gently roll and press the cube to ensure an even coating of coconut on all sides. Place the coated lamington back onto the wire rack. Repeat with the remaining cake cubes. Allow the lamingtons to set completely on the wire rack, which will take about 1 hour at room temperature. Once set, store them in an airtight container at room temperature for up to 3 days.

   ⏱️ 1 hour setting time