These are squares sponge cakes dipped into a chocolate mixture covered with shredded coconut. They are so addicting and yummy. You would think from looking at them that they are a heavy dessert but no, they are very light. The chocolate mixture slightly soaks into the dry sponge cake making it moist. When it gets covered with shredded coconut it gives it an extra sweetness which makes it perfect and such a delight. New Zealand and Australia have a lot of rivalries when it comes to food, some say lamingtons are from Australia, some say it is from New Zealand. Grace told me that she taught it was from New Zealand. It is the same story with pavlova.
Here is the recipe:
Ingredients:
Sponge Cake
-1/2 cup of self-raising flour
-1/2 cup of plain flour
-1/2 cup of wheaten cornflour
-6 eggs(should be at room temperature)
-1 cup of sugar
-1 tablespoon of boiling water
-15 grams of butter(better if it is melted)
-1/2 tsp baking powder
Chocolate icing
-100 grams of dark chocolate
-3/4 cup of water
-2 cups of powdered sugar
-1 cup of cocoa powder
-1/2 cup of milk
-4 cups of shredded coconut
Instructions:
- Sift the combined flours into a large bowl. Take another bowl and whisk the eggs until thick, yellowish colour and pale. Gradually add sugar. Add the flour over the eggs mixture and fold mixtures with the spatula. DO NOT OVERMIX. Pour mixture into a tin greased with butter. Bake for 20-25 minutes. To make sure if it is baked correctly insert a skewer or sharp knife and if it comes out clean it means it has baked correctly. Let the sponge cake cool. After it has cooled cut the sponge cake into around 18 squares. Prepare a double boiler and melt chocolate with water. Take off from heat. Add powder sugar and mix. Add milk and mix in. Using a large fork dip sponge cake pieces into chocolate mixture, roll into shredded coconut. leave to set, you can place it into the refrigerator if you want it to cool faster.
I have to give credit to Grace who shared this recipe with me, this recipe is from the Chelsea website.