- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1120 kcal
Quick summary
“Traditional Australian sponge cake, cut into regular cubes, soaked in hot dark chocolate syrup, and coated in shredded dried coconut for a textured, aromatic finish.”
What you need to know
- The initial aeration of the eggs with sugar creates a spongy and firm crumb capable of absorbing the syrup without crumbling.
- Resting the baked cake before cutting facilitates the formation of straight edges and reduces crumb shedding.
- The fluid chocolate syrup hydrates the cake surface acting as an adhesive for the outer coconut layer.
Ingredients
Main
- Dough: 2 cups of all-purpose flour, 1 cup of sugar, 4 eggs, 1/2 cup of milk, 100g of melted butter, 1 tablespoon of baking powder.
- Topping: 200g dark chocolate, 1/2 cup water, 1/4 cup sugar, 1 cup shredded coconut.
Instructions
Principal
- Preheat the oven to 180°C and grease the pan with butter and flour.
- In the mixer bowl, beat the eggs with the sugar until a fluffy cream forms.
- Add the melted butter and mix well.
- Alternatively, add the wheat flour and milk, mixing until a homogeneous dough is obtained.
- Lastly, add the baking powder and mix gently.
- Pour the batter into the pan and bake for 25 minutes or until a toothpick comes out clean.
- Meanwhile, prepare the topping: in a pan, mix water, sugar, and chocolate, heating until completely melted.
- Remove the cake from the oven, let it cool a little, and cut into squares.
- Dip each square in the chocolate syrup and then roll in shredded coconut.
- Let cool completely before serving.
Chef's tips
- Bake the cake the day before and keep it in the refrigerator so that the firm dough facilitates the cutting of perfect cubes.
- Use two forks to dip and drain each square in the chocolate syrup without marking the sides of the cake.
- Spread the shredded coconut on a shallow dish and roll the cube with light movements for a generous, even coating.
Variations
- Cut the cake cubes in half and fill with a thin layer of strawberry jam before dipping in chocolate.
- Add a tablespoon of crème de cassis or red port wine to the chocolate syrup to give an adult woody aroma.
- Use melted white chocolate with raspberry powder in the topping to create a pink Australian variant.
Substitutions
- The dark chocolate can be replaced by alkaline cocoa powder boiled with water and a little butter.
- Whole cow's milk can be swapped for culinary coconut milk to intensify the tropical flavor of the dough.
- Dry shredded coconut can be replaced by toasted fresh shredded coconut or finely ground cashews.
How to store
Store in an airtight container at cool room temperature for up to four days. If the environment is very hot, store under refrigeration in a sealed container and remove fifteen minutes before serving to soften the syrup.
Can it be frozen?
Freeze the finished lamingtons already coated in coconut on a baking sheet for two hours and pack in lidded containers for up to sixty days. Thaw at room temperature for fifty minutes keeping the container closed.
What to serve with
Pairs with traditional Brazilian drip coffee, full-bodied English breakfast-style black tea, a cup of cappuccino with cinnamon, or a simple tropical fruit salad like mango, pineapple, and slices of sweet passion fruit.
Frequently asked questions
Can I make the lamingtons in a round shape?
Yes, you can bake in individual muffin tins or cut the baked dough with a circular metal ring.
What is the ideal type of coconut for breading?
Prefer medium-flake unsweetened dried shredded coconut; fresh moist coconut has lower durability outside the refrigerator.
Should the chocolate sauce be cold or hot?
The syrup should be warm and fluid; if it cools too much, it becomes thick and excessively heavy for dipping the cubes.
Why did the cake crumble when bathing in the syrup?
Very fresh or hot cake falls apart easily; wait for it to cool completely or chill the dough before cutting the cubes.
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