Lamington Cake (Chocolate-Dipped Coconut Sponge Cubes)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Australian lamingtons start with cubes of plain sponge cake, dunked one at a time in a glossy sauce of dark chocolate, butter, and milk, then rolled in coconut while the coating is still wet so the flakes cling all over.
Ingredients
Instructions
- 1
Cut 1 sponge cake into bite-size cubes.
Let the cut sides dry for about 30 minutes, and if the cake still feels too soft or fragile, freeze the cubes for 10 minutes before dipping.
- 2
Put 140 g dark chocolate, 40 g unsalted butter, and 120 ml milk in a saucepan.
Warm over low heat, stirring constantly, until the chocolate melts into a glossy sauce without boiling or scorching.
- 3
Turn off the heat and sift in 80g powdered sugar.
Whisk until no lumps remain and the coating falls in a smooth, thin ribbon.
- 4
Spread 160 g desiccated coconut on a wide plate.
Dip each cake cube into the chocolate coating one at a time, turning quickly so every side is coated before the sponge absorbs too much liquid.
- 5
Let excess coating drip from the edges for a moment.
While the chocolate is still wet and sticky, roll the cube in coconut, pressing lightly so the flakes cling evenly without crushing the sponge.
- 6
Set the finished cubes apart from one another and let them firm for about 20 minutes.
Serve when the outside no longer sticks to your fingers, ideally with black tea or coffee.
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