Recepieplanning
Australian
Chocolate Lamingtons Dessert
70 min total40 prep30 cook16 servings260 cal
HardVegetarianClassicContains glutenContains dairyContains egg
Sponge cake squares dipped in chocolate icing and rolled in coconut. An Aussie bakery classic for parties and afternoon tea.
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Ingredients
16servings
bakery
- 1sponge cake
pantry
- 0.33 cupcocoa powder
- 3 cuppowdered sugar
- 3 cupdesiccated coconut
- 1 tspvanilla extract
other
- 0.5 cupboiling water
dairy
- 2 tbspunsalted butter
Steps
- Cut sponge into 16 even squares and freeze 20 minutes to firm.
- Whisk cocoa, powdered sugar, butter, vanilla, and boiling water into a smooth thin icing.
- Place coconut in a shallow tray.
- Dip each square quickly in chocolate, letting excess drip.
- Roll in coconut to coat all sides.
- Set on a wire rack to firm 20 minutes.
- Repeat with remaining squares.
- Serve at room temperature.
- Store in an airtight tin up to 3 days.
- Optional: sandwich with jam before coating.
Tips
- Day-old sponge is easier to coat without tearing.
- Let excess chocolate drip off before coconut.
- Use fine desiccated coconut for the traditional look.
- Chill briefly so the coating sets.
