Ingredients (to make 16 chocolate lamingtons)
- 6 eggs, at room temperature
- 150g sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 160g plain flour
- 70g unsalted butter, melted, at room temperature
Ingredients (to make chocolate icing)
- 150g dark chocolate, roughly chopped
- 50g unsalted butter
- 180ml milk
- 200g icing (powdered) sugar
- 50g cocoa powder
- 200g desiccated coconut
To make the sponge cake
Grease a 23cm square cake pan and line the bottom with baking paper. Preheat the oven to 180ºC (fan-assisted 160ºC).
Beat the eggs, sugar and salt on high speed in an electric mixture for ten minutes until thick and pale yellow in colour. Add the vanilla in the last minute.
Gradually sift and fold the flour into the egg mixture without mixing too much.
Fold in the melted butter until no streaks of butter are visible, everything is well combined, but do not over-mix.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake begins to pull away from the sides of the pan. Remove from oven and let cool completely.
When cool, place the cake onto a cutting board and remove the baking paper. Trim the ends if required and cut the cake into sixteen squares. Set aside.
To make the chocolate icing
Melt together the chocolate, butter, and milk in a heatproof bowl set over a pan of simmering water. Remove the bowl from the pan of simmering water when smooth, then whisk in the icing sugar and cocoa powder to form the icing.
Place the coconut into a bowl. Set aside.
Use your hands to dip each lamington into the icing, ensure each side is coated with the chocolate icing. Wipe off any excess on the side of the bowl.
Place each lamington into the coconut, roll them around to coat all sides.
Once iced and covered in coconut, place the lamingtons on a wire cooling rack and let stand until the icing firms slightly. Enjoy!