How to Make Delicious Lamingtons
Looking for a sweet and indulgent dessert that’s perfect for a special occasion or a cozy afternoon tea? Look no further than lamingtons, the iconic Australian treat that’s beloved for its soft sponge cake, rich chocolate coating, and sweet coconut shavings. While there are many variations of this classic recipe, we’ve got a tried-and-true version that’s sure to satisfy your cravings.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups unsweetened shredded coconut
- 12 ounces semisweet chocolate, chopped
- 1/4 cup vegetable oil
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with non-stick spray.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and stirring until just combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before cutting it into 2-inch squares.
- Spread the shredded coconut out on a large baking sheet and toast it in the oven at 350°F (175°C) for 10-15 minutes, stirring occasionally, until golden brown.
- In a medium microwave-safe bowl, melt the chopped chocolate and vegetable oil together in the microwave, stirring every 30 seconds until smooth.
- Using a fork or toothpick, dip each square of cake into the melted chocolate mixture, then roll it in the toasted coconut until fully coated.
- Transfer the lamingtons to a wire rack to set for at least 30 minutes before serving.