The Aussie classic. Sponge cake squares dipped in chocolate icing and rolled in coconut.
Servings: 18 pieces
- 2 cups plain flour
- 1 teaspoon bicarb soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2 cups caster sugar
- 230 grams butter
- 6 eggs
- 3/4 cup milk
- 1 teaspoon vanilla essence
- 2 cups icing sugar
- 30 grams butter
- 2 tablespoons cocoa
- 1/4 teaspoon vanilla essence
- 1 egg white, whisked a little
- 4 tablespoons boiling water (or 3 tablespoons of boiling water and 1 tablespoon of port or sherry for Nana Ling's boozy Lamingtons)
- 11/2 cups desiccated coconut
Pre-heat oven to 170 degrees celsius (fan-forced).
Grease two small square cake tins (20cm x 20cm approx) and line with baking paper.
Cream butter and sugar on med-high in a stand mixer.
Reduce mixer speed to slow and add eggs one at a time.
Add vanilla essence and beat on medium-high speed again for a minute or two.
Reduce mixer speed to slow and add a little of the sifted dry ingredients. Add a little of the milk and then keep adding dry ingredients and milk alternately until all the ingredients are combined.
Pour equal parts of the mixture into the two prepared cake tins.
Place in oven and cook for 35-40 minutes.
Remove from oven and allow to cool for 10 minutes before removing cakes from tins.
Once completely cool, trim the sides, top and bottom of the cakes and then cut each square into 9 smaller squares.
Combine all ingredients except the coconut in a saucepan. Heat very gently until the butter has melted.
Dip each cake square in the mixture, coating the entire surface.
Dip into a bowl containing the coconut, again coating the entire surface.
Place onto a lined tray. Once all squares are done, place into the fridge to set.
Store in the fridge and serve cold or at room temperature.
Calories: 494kcal | Carbohydrates: 53g | Protein: 6g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 87mg | Sodium: 203mg | Potassium: 259mg | Fiber: 5g | Sugar: 38g | Vitamin A: 457IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg