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Fluffy sponge cake squares coated in chocolate and rolled in coconut.
Ingredients
For the sponge cake:
1 cup (120g) all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) milk
For the chocolate coating:
3 cups (375g) powdered sugar
½ cup (45g) unsweetened cocoa powder
3 tbsp unsalted butter, melted
½ cup (125ml) milk
For coating:
2 cups (180g) desiccated coconut
Instructions
1. Bake the sponge cake:
Preheat oven to 180°C (350°F). Grease and line an 8-inch square cake tin.
Sift flour, baking powder, and salt together.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Add flour mixture in batches, alternating with milk. Mix until just combined.
Pour into prepared pan, smooth the top, and bake for 25–30 minutes or until a toothpick comes out clean.
Let it cool completely, then cut into squares (about 16 pieces). Freeze for 1 hour to make dipping easier.
2. Prepare the chocolate coating:
In a bowl, sift powdered sugar and cocoa powder.
Add melted butter and milk. Mix until smooth and pourable.
3. Assemble the Lamingtons:
Place coconut in a shallow dish.
Dip each cake square into the chocolate coating, using forks to hold them.
Roll in coconut until fully coated. Place on a wire rack to set.
Source : Oh Women
