Lamingtons are sponge cakes dipped in chocolate icing and covered with coconut. The origin of this cake is Australia but it is also found in South African cafes. For this month's Baking Eggless Group challenge, I chose Lamingtons from David Lebovitz's blog. Mostly two layers of square cake pieces are sandwiched together with a layer of jam. But David uses chocolate icing itself. I followed his recipe except for the sheet cake. It was so delicious. I used fresh grated coconut instead of the store bought variety. The flavour of coconut combined with chocolate was superb. My hubby who is not a great fan of chocolates liked it very much. I also sent some pieces to our office. When I visited office after 2 days, they were all talking about this cake. They all loved it so much. My daughter ate the cake with out the coconut and she was so impressed with it. So over all this project was a great success.
Condensed Milk-400gm (1tin)
Bittersweet Chocolate-80gm (I used Cadburys Bournville)
Milk Chocolate-90gm (I used Cadburys Dairy Milk)
Powdered Sugar-1 1/2cups
oven to 160C.
butter and condensed milk until smooth.
vanilla essence and milk and mix well.
flour, baking soda and baking powder in a separate bowl.
the flour mixture to the milk butter mixture and fold gently.
and dust a 9”
the batter into the tray and bake it in the preheated oven.
for 25minutes/ until a tooth pick inserted comes out clean.
from oven and allow it to cool.
it on a wire rack and remove the tray.
it to cool.
- In a
large bowl add chocolate and butter.
it on a pan of boiling water. The bowl must be bigger than the water pan.
the chocolate and butter melt in the double boiler.
milk and whisk until smooth.
from heat and add cocoa powder and powdered sugar.
well until creamy.
the cake to get a neat rectangle.
- Cut it
into 12 equal pieces.
each piece horizontally into two pieces.
the icing on one piece and place the other half on it.
with the remaining pieces.
grated coconut in a large bowl.
the cake slices in the icing and roll to coat.
from icing and allow the excess to drip.
it in the bowl of coconut and coat all the sides evenly.
from bowl and place it on a wire rack.
- Set it
aside for 2 hours. The coconut and the cake will absorb the icing.
- Serve with
a cup of coffee. The remaining pieces can be refrigerated.
Melt chocolate and butter in a double boiler.
Add cocoa powder and sugar. Whisk well.
Prepare a smooth icing.
Cut the sheet cake into 12 equal parts and cut each rectangle into two horizontally.
Apply the icing on one side.
Place the other part on top.
Dip the piece into the prepared icing.
After coating evenly, remove the cake.
Place it in a bowl of grated coconut. Coat all sides with coconut.
Place on wire rack.
You can refrigerate for a firmer cake. But the gooey icing on soft cake was fantastic..
Labels: AUSTRALIAN, BAKES, BAKING EGGLESS, BUTTER, CAKE, CHOCOLATES, COCOA POWDER, CONDENSED MILK, EGGLESS, FLOUR