Lamingtons

Lamingtons are little cakes that are dipped in chocolate and then rolled in desiccated coconut. It tastes like a chocolate cake doughnut and it goes very well with a cup of coffee or tea. Lamingtons originated in Australia and are extremely popular there. They are basically little square pieces of simple cake which are filled with jam and then dipped in sweet chocolate and then rolled in desiccated coconut and left to dry. The chocolate sets and forms a delicious coat around the piece of cake.

I was going through some of my old recipe books and I found a letter from my mother which was written more than 20 years ago, with this recipe in it. I must have tucked it away planning to make it when I had the time. Mother had sent me the recipe when my kids were small and we lived in Washington DC, I couldn’t make it then, but I finally made it in 2020.

How to make the Lamingtons

First we have to bake the cake in a square or rectangle pan, then when it has cooled down we slice it through the center and spread a layer of jam on the bottom layer then put the top layer back on like a sandwich. I used strawberry jam but it can be any jam you like. Then we cut it into squares. Another way of doing it is to cut the cake into squares, then cut each square through the middle and sandwich it. The second method is a bit tedious though. Next in a small deep bowl mix the cocoa and icing sugar with warm water to make a chocolate syrup. We have to keep the bowl of chocolate in a warm water bath so that it stays warm, because once the chocolate cools down it will become solid. In another small bowl keep some desiccated coconut. Keep 4 forks, two for the chocolate and other two for the coconut. If you mix up the forks the chocolate will have the coconut pieces and the coconut will have chocolate . Take one cake square and dip it into the chocolate and with the help of two forks pick it up and hold it for a while so excess chocolate drips away a little then, drop it into the bowl of coconut. Now roll it well in the coconut and with the help of the other two forks pick it up and keep it on a wire rack to cool down. Once it cools and the chocolate solidifies the coconut will stick to the chocolate. Some people do not make a cake sandwich, they just cut the cake into squares and then dip in the chocolate syrup and roll it in the desiccated coconut.

Ingredients

FOR THE CAKE

• 5oz (142 g) Butter
• 7 oz( 198 g) castor sugar
• 10 oz (284 g) flour
• 2 teaspoon baking powder
• 3 eggs
• A pinch of Salt
• 1/4 cup milk
• 1 teaspoon Vanilla essence
• 2 oz (56 g) Strawberry Jam

FOR THE DIPPING CHOCOLATE

• 6 oz ( 170 g) icing sugar
• 1 oz (28 g) cocoa powder
• 6 oz ( 170 g) desiccated coconut. (may require more)
• 1/4 cup plus 2 tablespoons of Hot water ( not boiling)

Make the cake

• In a bowl mix the Flour, salt and baking powder
• Beat the sugar and butter in a bowl, till the sugar is mixed in well with the butter and it is creamy
• Add the eggs and beat
• Now add the flour mixture and mix it with the butter and sugar
• Add the milk and the vanilla essence
• Grease a rectangle or square tin, I used a 13 x 9 inch tin, you can use a 8 x 8 inch tin too.
• Pour the cake batter into the tin and smooth the top of the mixture. Bake at 160 degrees C for 20 to 25 minutes. Insert a toothpick to check if the cake is done. If the toothpick comes out dry then the cake is done, if not bake for a few more minutes.
• Let the cake cool completely before cutting it.
• Cut it through the center and spread some jam in a thin layer on the bottom part of the cake, then put the top layer back on to make a sandwich. Now cut into squares, 2 x 2 inch squares are a good size. You can make smaller or bigger squares if you want.

dunk in chocolate dip and roll in coconut

• Put the cocoa powder and the icing sugar through a sieve. Sieving helps to get rid of lumps in the icing sugar
• Add the hot water (not boiling) and mix it well.
• Heat some water in another dish or pan and place the bowl with the chocolate on it to keep the chocolate dip warm. Keep 2 forks ready
• In a small bowl put the desiccated coconut, and keep the 2 forks ready.
• Take 1 square of cake and dip it in the chocolate and carefully pick it up with the forks, let some the dripping chocolate fall into the pan before dropping it into the bowl of desiccated coconut. Roll it in the coconut so that the coconut covers the cake. Take it out and put it on a wire rack to cool. Do the same with all the squares.
• When the chocolate cools down the coconut will stick to the cake and form a delicious coating.
• You can store them in an airtight box in room temperature or if it is summer then in the fridge.

There are many Lamington recipes on the internet but this is special since my mother had sent it, so I had to write it in my blog so that some day my children or nieces can make it.