Name: Chocolate lamingtons
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1/3 cup (50g) self-raising flour; 1/4 cup (35g) cornflour; 3 eggs, at room temperature; 1/2 cup (110g) caster sugar; 2 cup (140g) shredded coconut; Chocolate icing; 1 1/2 cup (240g) pure icing sugar; 1/4 cup (25g) cocoa; 2 tablespoon skim milk; 2 tablespoon boiling water; Ganache filling; 150 gram lindt dark eating chocolate, chopped; 1/3 cup (80ml) thickened cream

Ingredients

1/3 cup (50g) self-raising flour

1/4 cup (35g) cornflour

3 eggs, at room temperature

1/2 cup (110g) caster sugar

2 cup (140g) shredded coconut

Chocolate icing

1 1/2 cup (240g) pure icing sugar

1/4 cup (25g) cocoa

2 tablespoon skim milk

2 tablespoon boiling water

Ganache filling

150 gram lindt dark eating chocolate, chopped

1/3 cup (80ml) thickened cream

Method

Chocolate lamingtons

1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 20cm square cake pan. Line base with baking paper. Line a wire rack with baking paper.

2.Combine flours. Sift three times into a bowl.

3.Using an electric mixer on high, beat eggs and sugar in a small bowl for 8-10 minutes, until a ribbon trail forms when beaters are lifted.

4.Transfer to a large bowl. Gently fold in flours. Pour into prepared pan. Spread lightly. Bake for 15-18 mins, until cake springs back when lightly touched. Turn out onto prepared rack to cool.

5.Using a serrated knife, slice sponge cake in half horizontally. Spread top of one cake half with ganache. Sandwich with remaining cake. Cut into 16 squares.

6.Place coconut on a large plate. Using two forks, dip each square into icing to coat, allowing any excess to drip off. Roll in coconut to coat. Place on a wire rack. Stand for 15 minutes, until set. Serve.

Chocolate icing

7.Place all ingredients in a large bowl. Stir until smooth.

Chocolate Ganache

8.Combine ingredients in a heatproof bowl set over a pan of simmering water. Stir with a metal spoon for 4-5 mins, until smooth. Remove bowl from heat. Cool slightly. Chill for 30 minutes, beating occasionally with a wooden spoon, until thick and glossy.

Make the sponge up to four hours ahead and let it firm at room temperature to make cutting, icing and coating easier.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Chocolate lamingtons

Chocolate icing

Chocolate Ganache

Related stories

Subscribe and save up to 38%