Taking another trip on my tour around the world, today we are heading off to Australia with these BEAUTIFUL super airy and light coconut chocolate cakes! If you haven’t kept track, I’ve started a new project where I’ll be replicating different treats from around the world. and sharing my discoveries and concoctions here on the blog. So far we’ve been to Sweden with this gorgeous tea ring and today with these DELIGHTFUL little bites of heaven 😊
If you are unfamiliar with Lamingtons they’re basically super light and airy whipped sponge cakes that are dipped in chocolate and coated in coconut. They are soo delicious it’d be a crime for anyone not to try them!! 😊
I didn’t have much trouble putting this dessert together as I already have an awesome sponge cake recipe which I simplified for this recipe by whipping the eggs and sugar until very thick and paled in colour. Usually I separate the eggs and whip them separately then fold them together but there’s no need for that here.
Once the cakes are done, let them cool slightly then place in an airtight container to cool completely. This helps keep the moisture in the cakes.
After the cakes have cooled, dunk them generously in the double chocolate glaze 😉 yep we’re using two types of chocolate here, cocoa powder and melted chocolate to get the ultimate chocolatey experience. Adding the cocoa helps the cake to soak up some of the glaze but using some melted chocolate keeps a nice and thick layer on the outside of the cakes too 😉
Immediately after dipping in the glaze, toss them into a bowl full of desiccated coconut making sure all sides are covered. Then place on a tray to set and devour!! 😊
These cakes are sooo insane you guys I can’t believe I waited so long to try them!
And I’m even more excited to share them with everyone today so that you guys can try them! 😊 Enjoy peeps!!
Tag me with your pics @dutchbakerblog on Instagram, Facebook or Twitter 💙
Makes one 9 × 9 inch cake and up to 12 Lamingtons
- 1/2 cup (62gms) flour
- 1/2 cup (62gms) cornflour/cornstarch
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- 2/3 cup (135gms) sugar
- 1 tablespoon vanilla extract
- 50 gms melted cooled butter
- 1 1/2 cups (190gms) icing sugar
- 1/4 cup (24gms) cocoa powder
- Pinch of salt
- 1 tblsp butter
- 100gms/4 oz semisweet or milk chocolate
- 1/4 tsp vanilla
- 1/4 cup (60mls) whipping cream
- 4 – 6 tablespoons warm water or more as needed
- Desiccated coconut for coating
- Preheat oven to 160C/325F. Grease and flour cake pan or line with baking paper to prevent sticking.
- Sift together the flour, cornstarch/cornflour, salt and baking powder 3 times to ensure that the mix is well aerated and evenly dispersed.
- In a large bowl, whip eggs until foamy then add in the sugar and whip until doubled in volume, very thick and light in colour. This can take 8 to 10 minutes but it is an important step so don’t skip it.
- Gently pour in the melted butter around the sides of the batter, stir slowly to combine, then carefully fold in flour mix stirring only until *just* combined and you can no longer see streaks of flour.
- Pour batter into cake pan and bake for 20 to 30 minutes until a toothpick comes out clean. Allow to cool for about 5 minutes in the pan then invert onto wire rack and place in an airtight container until cooled completely.
For the glaze
- Whisk together the icing sugar, cocoa and pinch of salt. Pour in the warm water and cream and whisk smooth.
- Melt the butter and chocolate and pour it into the glaze and whisk to combine. Add more warm water as needed until a thick but pourable consistency is reached.
- Cut the cake into 9 to 12 pieces. Take each piece and dip into the bowl of glaze flipping it onto each side until the cake has been entirely coated but the glaze.
- Place the coconut into a bowl and immediately dunk cakes into coconut tossing it onto each side until completely covered in coconut.
- Place cakes on a tray that is lightly sprinkled with coconut and allow to set.
Store in an airtight container.
Recipe by the dutch baker.