Easy Double Chocolate Lamingtons

Australia Day is soon, and what's more Australian than a good Ol fashion lamington. Actually there's a lot more Australian things, but this recipe beats them all. For one, it's cake, chocolate and coconut. What more could you want!? My recipe isn't quite as traditional as some, but I don't see how adding more chocolate to something can make it bad! That's why I'm sharing my double chocolate lamington recipe with you.

Instead of a traditional vanilla sponge I make a delicious chocolate and coconut cake which is then coated in a chocolate glaze and rolled in desiccated coconut. Here's how to do it...

Ingredients

Chocolate cake:

- 1 1/2 cups of self raising flour

- 1 1/2 cups of desiccated coconut 

- 3/4 cup of cocoa powder

- 1 tsp of baking powder

- 1 1/3 cups of caster sugar 

- 3/4 cup of milk

- 4 eggs

- 250g butter

Chocolate glaze:

- 3 1/2 cups of icing sugar

- 2 tsps of corn flour

- 1/4 cup of cocoa powder

- 1 tbs of coconut oil

- 1/2 cup of boiling water

*plus extra coconut for coating

Method

- Preheat the oven to 170 degrees. Sift all the dry ingredients into a large bowl and stir until completely combined. 

- Melt the butter. Whisk the eggs and the milk together. Add the wet ingredients to the dry ingredient bowl and whisk until combined and smooth.

- Pour mixture into your prepared baking dish. A lamington tray, or brownie tray is ideal for this recipe - mine is a 20cm square tin. Just remember a different sized tray will affect the cooking time so keep a close eye on it. 

- Bake for 50 minutes or until a skewer comes out clean.

- Allow to cool for 15 minutes before removing from the cake from the tin. Leave to cool completely.

- Divide your cake into 12 even rectangles. 

- Make the glaze by sifting all the dry ingredients into a medium bowl. Add melted coconut oil and boiling water, stirring until smooth and glossy.

- Using a fork, dip the cake pieces into the glaze, shaking off the excess before coating in coconut.

- Allow the lamingtons to set in the fridge for an hour before serving.

There we have it, double the chocolate, double the coconut, double the deliciousness! Thanks for reading and an extra thanks if you try this recipe out. 

All my love,

Clarissa X