Lamingtons are well-known desserts in New Zealand, and they can be found in packages in any supermarkets. However, the homemade version is tastier. This recipe for lamingtons is from my friend Julia, who comes from New Zealand. When I asked her for some typical recipes, she sent me a few. This was the first recipe I made, because I remember enjoying lamingtons while travelling in New Zealand.
The original recipe made a huge amount of the chocolate coating and most went to waste. I didn’t really find another use for it. So, I have reduced the amount of ingredients. For the jam, I used blackcurrant jam. It’s not quite red, but that was the only flavour in my fridge. Eating lamingtons is an art, so as not to get shredded coconut everywhere. They are moist and chocolatey. Yum!
115g unsalted butter, softened
150g caster sugar
2 eggs, at room temperature
180 g flour
1 tsp baking powder
115 ml milk
1 tsp vanilla extract
30 g butter
225 g sugar
30 g cocoa powder
Coating and filling
225 g shredded coconut
150 ml whipping cream
Few Tbsp of red jam
Pre-heat the oven to 180C (350F).
Line an 8-inch square tin with baking paper or use a silicone baking mould.
First, in a large mixing bowl, cream the butter and sugar until light and fluffy. Then add the eggs and beat for a couple of minutes until well mixed.
Sift the flour and baking powder together. And mix the vanilla extract with the milk. Then add the flour and milk mixtures alternately to the butter mixture until well combined into a batter.
Transfer the batter into the prepared tin and bake for about 20 minutes or until golden. Cool completely on a rack. Then cut the cake into squares and put them into the freezer for an hour.
Next make the chocolate syrup. In a medium pot, heat all ingredients to a boil, stirring constantly. Then leave to cool for at least 15 minutes before using.
In the middle of a large piece of greaseproof paper, pile up the shredded coconut. Then spear each piece of cold cake with a long fork, and dip quickly into the chocolate syrup. Finally, roll the cake in the coconut until well coated. Set aside on a rack to cool. When the cakes are all dipped and cooled, slice each one 2/3 of the way through at a diagnonal.
Whip the cream in a large mixing bowl until stiff peaks form. Then use a spoon or piping bag to put cream into the diagonal opening. Finish off with a dot of red jam on the cream.
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