Lamingtons

  

June 20, 2016

Beautiful airy sponge cakes, smothered in chocolate and kissed with coconut.

Ingredients

1 recipe perfect sponge cake (refer to the previous post)

400g icing sugar

150g cocoa powder

15g butter, melted

1 cup milk

150g -170g desiccated coconut

Directions

1Cut the sponge cake into equal sized squares. I got about 20 pieces.

2Sift together icing sugar and cocoa powder into a large bowl.

3Add in melted butter and 3/4th of the milk and mix well.

4Slowly add in remaining milk and keep stirring till you have a pouring glaze consistency. The icing consistency has to be just right to coat the cakes perfectly. If it is too thick, the sponge cakes will break when dipped. If it's too thin, the icing will get soaked up into the cake and it won't get covered completely.

5Using two forks, drop a piece of cake into the icing, toss it over to cover fully in icing, lift it up and let excess icing drip off. Place the iced cake on a wire rack while you continue to ice the remaining cakes.

6Get a clean pair of forks and lift each iced cake off the wire rack and drop them into the desiccated coconut, toss around gently to cover fully.

7Place them into decorative cupcake liners or petit four cases if making mini lamingtons.

8Store in an airtight container and refrigerate.

00:00

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