New Zealand · New Zealand

Chocolate-Coconut Sponge Squares

Name: Chocolate-Coconut Sponge Squares
Prep time: 75 min
Cook time: 31 min
Total time: 106 min
Yield: 12 servings
Cuisine: New Zealand
Ingredients: all-purpose flour 200 g; granulated sugar 150 g; eggs 4 pieces; unsalted butter, melted 60 g; whole milk 60 ml; baking powder 6 g; unsweetened cocoa powder 30 g; vanilla extract 5 ml; dark chocolate for coating 200 g; desiccated coconut for coating 150 g

Soft sponge cake squares coated in chocolate and desiccated coconut — the Australian Lamington.

106 minutes · 12 servings · Moderate

The lamington is an Australian birthday cake that New Zealand adopted as squares in a home baking tin rather than as a layer cake. Roll the sponge in coconut while it is still warm, then set the chocolate glaze on loosely so it cracks rather than tears. It is easier than it looks, but the cutting is done once the cake is completely cool.

Ingredients

all-purpose flour200 g
granulated sugar150 g
eggs4 pieces
unsalted butter, melted60 g
whole milk60 ml
baking powder6 g
unsweetened cocoa powder30 g
vanilla extract5 ml
dark chocolate for coating200 g
desiccated coconut for coating150 g

Directions

1
Whisk the eggs and sugar until pale and tripled in volume. Sift the flour, baking powder and cocoa over the top and fold in gently.
2
Fold in the melted butter, milk and vanilla. Pour into a lined 22 cm square tin.
3
Bake at 180°C for 22 minutes until the top springs back. Cool 1 hour.
4
Melt the chocolate gently. Cut the cake into 3 cm cubes.
5
Dip each cube in the chocolate then roll in the coconut until coated. Place on a tray.
6
Chill 1 hour so the chocolate sets. Store airtight; keeps 3 days.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content