INGREDIENTS FOR SPONGE CAKE:
- 1/3 cup all purpose flour
- 1/3 cup corn starch
- 1/3 cup self raising flour
- 2/3 cups granulated sugar
- 4 eggs
INGREDIENTS FOR CHOCOLATE SAUCE & COATING
- 2 cups icing sugar
- 1 cup cocoa powder
-1/2 cup unsalted butter, softened
- 1/4 cup boiling hot water (or as much as you need to thin out your sauce)
COATING:
- 2 cups desiccated coconut
DIRECTIONS
- Preheat oven to 350°F.
- Grease bottom and sides of a 9 inch square baking pan, and line the bottom with parchment paper.
- With a fine sieve, sift all three of your flours together and set aside in a bowl.
- With a stand or hand mixer, beat eggs and sugar on high speed for 6-9 minutes, or until your mixture has tripled in volume and is white and fluffy.
- Add half of your dry ingredients to your egg and sugar mixture, fold in with a spatula. Once that is incorporated, add the rest of your flour and fold in until all the flour is well incorporated.
- Pour batter into your prepared baking dish and bake for 30 minutes.
- Allow your sponge cake to cool completely (around 2 hours or overnight if time allows)
- Cut sponge cake into squares of however large you desire.
TO PREPARE CHOCOLATE SAUCE:
- With a hand mixer, wooden spoon or spatula combine all ingredients except water
- Add water in tablespoons until you get a smooth sauce that easily falls from a spoon (you may need to add more boiling water during the dipping process)
TO COMPLETE LAMINGTONS
- Pour chocolate sauce and coconut into separate baking dishes to create a dipping assembly
- Prepare a baking sheet with parchment paper that your completed Lamingtons can set on
- One by one, dip your sponge cakes in chocolate making sure to cover all 6 sides, immediately transfer coated cakes into coconut and cover all sides by rotating the cake. Sprinkle coconut shreds onto cakes by hand to speed up process.
- Repeat until each sponge cake is coated in chocolate and sprinkled with coconut, place on prepared baking sheet and allow them to set in a cool area (about 20-30 minutes)
- 1/3 cup all purpose flour
- 1/3 cup corn starch
- 1/3 cup self raising flour
- 2/3 cups granulated sugar
- 4 eggs
INGREDIENTS FOR CHOCOLATE SAUCE & COATING
- 2 cups icing sugar
- 1 cup cocoa powder
-1/2 cup unsalted butter, softened
- 1/4 cup boiling hot water (or as much as you need to thin out your sauce)
COATING:
- 2 cups desiccated coconut
DIRECTIONS
- Preheat oven to 350°F.
- Grease bottom and sides of a 9 inch square baking pan, and line the bottom with parchment paper.
- With a fine sieve, sift all three of your flours together and set aside in a bowl.
- With a stand or hand mixer, beat eggs and sugar on high speed for 6-9 minutes, or until your mixture has tripled in volume and is white and fluffy.
- Add half of your dry ingredients to your egg and sugar mixture, fold in with a spatula. Once that is incorporated, add the rest of your flour and fold in until all the flour is well incorporated.
- Pour batter into your prepared baking dish and bake for 30 minutes.
- Allow your sponge cake to cool completely (around 2 hours or overnight if time allows)
- Cut sponge cake into squares of however large you desire.
TO PREPARE CHOCOLATE SAUCE:
- With a hand mixer, wooden spoon or spatula combine all ingredients except water
- Add water in tablespoons until you get a smooth sauce that easily falls from a spoon (you may need to add more boiling water during the dipping process)
TO COMPLETE LAMINGTONS
- Pour chocolate sauce and coconut into separate baking dishes to create a dipping assembly
- Prepare a baking sheet with parchment paper that your completed Lamingtons can set on
- One by one, dip your sponge cakes in chocolate making sure to cover all 6 sides, immediately transfer coated cakes into coconut and cover all sides by rotating the cake. Sprinkle coconut shreds onto cakes by hand to speed up process.
- Repeat until each sponge cake is coated in chocolate and sprinkled with coconut, place on prepared baking sheet and allow them to set in a cool area (about 20-30 minutes)