Home-Kitchen Chocolate Lamingtons Recipe

Ingredients

• 125 g unsalted butter, softened, plus extra for the tin
• 150 g caster sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 200 g plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 120 ml whole milk
• 250 g icing sugar, sifted
• 30 g cocoa powder, sifted
• 25 g unsalted butter, melted
• 120 ml boiling water
• 180 g desiccated coconut

Method

1. 1

   Heat the oven to 180 C, or 160 C fan. Butter and line a 20 cm square cake tin, leaving enough baking paper overhang to lift out the sponge.

2. 2

   Beat 125 g butter and the caster sugar until pale and fluffy. Beat in the eggs one at a time, then beat in the vanilla.

3. 3

   Whisk the flour, baking powder, and salt in a separate bowl. Fold half into the butter mixture, fold in the milk, then fold in the remaining dry ingredients just until smooth.

4. 4

   Spread the batter evenly in the tin and bake for 23 to 25 minutes, until golden and a skewer inserted in the center comes out clean. Cool for 10 minutes in the tin, then lift onto a rack to cool completely.

5. 5

   Wrap the cooled sponge and chill it for 30 minutes. Trim the edges if needed, then cut the sponge into 16 equal squares; chilling reduces crumbs during dipping.

6. 6

   Whisk the icing sugar and cocoa together. Add the melted butter and boiling water, whisking to a smooth, fluid coating. Put the coconut in a separate shallow bowl.

7. 7

   Using two forks, dip one sponge square at a time into the chocolate coating, let the excess drain, then roll all sides in coconut. Place on a rack and leave for at least 30 minutes to set.