I don’t know about you, but for me the only part about making Lamingtons that I don’t like is having to dip each slice into the chocolate mix and then coating in coconut. It is time consuming and messy! I have solved by problem with this Lamington Slice. By pre-slicing the cake and then pouring over the chocolate sauce, nearly all of the sides get coated and soaked in the chocolate sauce without the mess or extra time consuming steps.
125gm Butter, softened
3/4 Cup Raw Sugar
1 Tsp Vanilla Essence
2 Large eggs
1 1/2 Cups Plain Flour
1 1/2 Tsp Baking Powder
1 Cup Milk
1/2 Cup Desiccated Coconut
Extra 1 Cup Desiccated Coconut for the top
1 Cup Icing Sugar
2 Tbs Cocoa
1/3 Cup Boiling Water
1 Tsp Butter, melted
LET’S PUT IT ALL TOGETHER
- Using a stand mixer or thermostyle appliance, place the butter, sugar and vanilla into the bowl. Beat until well combined.
- Add the eggs and beat well.
- Add the flour, baking powder and coconut and mix to combine. With the appliance running on low add the milk and mix to combine.
- Pour into a lined 20cm x 30cm slice tin. Place into a pre-heated 180 degree Celsius oven and bake for 20 minutes or until it bounces back when touched. Remove from the oven and allow to cool slightly while still in the pan.
- While the cake is baking make the chocolate icing – Place the icing sugar, cocoa, water and butter in a bowl and mix well to make a smooth icing. It will be runny but will thicken slightly as it cools.
- Once the cake is cooled slightly cut into squares while still in the pan. Pour over the chocolate icing. As it begins to cool you can move the icing over the cake to make sure you get an even coating.
- Pour on the coconut and place in the fridge to set completely.
Makes 12 – 16 squares
Store in an air-tight container in the fridge for up to 7 days.
Freezer Friendly: Place into ziplock bags and freeze for up to 3 months.
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