Lamingtons

by

Fresco

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

12

Total Time

9hrs 5mins

Calories

804

Delicious bite-sized cakes, dunked in chocolate and coated liberally in coconut. An Australian favorite.

recipe-image
    Ingredients

  • Unsalted butter icon
    Unsalted butter250 groom temperature
  • Granulated sugar icon
    Granulated sugar300 g
  • Egg icon
    Egg4
  • Vanilla extract icon
    Vanilla extract1 teaspoon
  • All purpose flour icon
    All purpose flour250 g
  • Ground almonds icon
    Ground almonds120 g
  • Baking powder icon
    Baking powder1 ½ teaspoons
  • Lemon icon
    Lemon1zest of
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut500 g
  • Cocoa powder icon
    Cocoa powder15 g
  • Milk icon
    Milk50 g
  • Water icon
    Water175 gboiling
  • Dark chocolate icon
    Dark chocolate200 gchopped
  • Powdered sugar icon
    Powdered sugar450 g
    Method

  • 1. Pre-heat oven - 160°C
  • 2. Grease and line a clean baking pan with parchment paper
  • 3. Add unsalted butter and granulated sugar to a clean stand mixer bowl
  • 4. Cream together until light and fluffy
  • 5. Mix in egg to the batter one by one
  • 6. Mix in vanilla extract to the batter
  • 7. Add all purpose flour, ground almonds, baking powder and lemon to the batter
  • 8. Mix until combined
  • 9. Transfer batter to baking pan
  • 10. Bake until skewer tests clean - 25 min, 160°C
  • 11. Transfer onto cooling rack
  • 12. Cut into squares
  • 13. Let rest - approx 8 hr
  • 14. Add unsweetened shredded coconut to a clean medium bowl and set aside
  • 15. Add cocoa powder and milk to a clean medium glass bowl
  • 16. Whisk together
  • 17. Add water to the chocolate mixture
  • 18. Whisk together until smooth
  • 19. Mix in dark chocolate to the chocolate mixture
  • 20. Mix until smooth
  • 21. Mix in powdered sugar to the chocolate mixture
  • 22. Mix until smooth
  • 23. Dip cake
  • 24. Chill in fridge until set

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