1 – 125 g caster sugar / superfine sugar 3/4 cup / 4.4 oz
2 – 50 g butter salted, softened
3 – 2 eggs beaten, 59 g / 2.1 oz size eggs
4 – 120 g self raising flour 1 cup
5 – 85 g desiccated coconut 1 cup
6 – For the chocolate sauce
7 – 2 tbsp cocoa powder
8 – 150 g icing sugar / powdered sugar 1 cup
9- 3 tbsp boiling water
10 – 1 tbsp butter melted
Pre-heat your oven to 180°C / 360°F.
Cream together the sugar and butter with a spoon or hand mixer. Then, add in the eggs and give it a whisk until combined.
125 g caster sugar / superfine sugar,50 g butter,2 eggs
Next, add the self raising flour and mix again until you have a smooth cake batter. Important: Egg sizes may vary. If your batter is too thick at this stage, add a dash of milk to thin.
120 g self raising flour
Pour batter into a lined square baking tray (9×9 in / 24×24 cm) and smooth out to the edges. Bake in oven for 20 minutes or until deliciously golden on top. Test with a wooden skewer and if it comes out clean, it’s ready.
Allow the sponge to cool on a baking tray before cutting into squares or rectangles.
For the Chocolate Sauce
Mix together the icing sugar, cocoa, melted butter and boiling water. Pop the desiccated coconut into a separate bowl. Place a wire cooling rack over a baking tray so it’s ready for the dipped lamingtons. Tip: Keep your boiling water near by, if your chocolate sauce starts to harden, add a dash more water and mix it in thoroughly then continue to coat as normal.
85 g desiccated coconut,2 tbsp cocoa powder,150 g icing sugar / powdered sugar,3 tbsp boiling water,1 tbsp butter
To Assemble
One at a time, place each slice of sponge cake on a fork and dunk it in the chocolate sauce. You may need to roll it around a bit to ensure it’s completely covered. Then use the fork to lift the cake out of the chocolate and pop it into the coconut. Use the fork to cover the cake with coconut, then once coated, transfer to the wire rack to dry.
Allow lamingtons to dry for 5-10 minutes then dig in!
