When I was young my girlfriend loved lamingtons. I never quite got it – ok, it’s cake and it’s chocolate but underwhelming.
Then I learned the secret – the smaller the lamington the more chocolate in relationship to the cake – and frankly that’s what its all about. Size does matter…
SO easy to make.
Buy a vanilla butter cake mix – a good one, and make up according to instructions …but bake in a slice tin (shallow and rectangular ) or a square tin. When cool wrap in foil and freeze. Frozen cake so much easier to cut and dip without it all falling apart.
In a saucepan on the stove whisk (it’s like stirring but with a whisk), together 300ml milk + 100g butter + 6 tablespoons icing sugar + 4 tablespoons good quality cocoa powder. Keep whisking and bring to the boil and turn off. .Cool for 10 minutes.
Now the good bit – set yourself up along a line…. frozen cake on a chopping board … chocolate which should be warm and in a long container – like a jug for easy dip (can microwave a little to keep it liquid if needed ) then a plate of good quality dessicated (I like the longer shreaded more random one) coconut. Cut the cake into small squares, like 2cm – dont worry if they are not perfect – its home cooking – its supposed to be random. Insert a skewer into frozen cake square and dip into chocolate sauce and coat all sides, let drip for a second then into coconut – roll all about so covered on all sides. Can be helpful to have a trusty assistant at this point.
They will be devoured in less time than it takes them to defrost.