Lamingtons (Buttery Cake Dipped in Chocolate and Coconut)

Watch the recipe video here

Prep Time: 45 minutes

Bake Time: 30 to 35 minutes

Freeze Time: 90 minutes

Makes: 24 Lamingtons

For the Cake

♦ 1 stick + 1 Tablespoon (9 Tablespoons) unsalted butter, at room temperature

♦ ¾ cup sugar

♦ 3 eggs, at room temperature

♦ 2 teaspoons vanilla extract

♦ ½ teaspoon Kosher salt

♦ 1 Tablespoon baking powder

♦ 1 ¾ cups all-purpose flour

♦ ½ cup whole milk, at room temperature

For the Cake Filling (optional)

♦ 1 cup seedless raspberry (or your favorite) jam

For the Chocolate Coating

♦ 2 cups heavy cream

♦ 1 bag (12 ounces) of good quality semi-sweet chocolate chips

♦ 1 Tablespoon butter

♦ 1 teaspoon vanilla extract

For the Coconut Coating

♦ 8 ounces of unsweetened very finely shredded/desiccated coconut

Preheat your oven to 350 degrees.  Butter and flour a 13 x 9-inch baking pan.  If your eggs are not at room temperature, place them in a bowl of very warm water for 10 minutes.  You can also soften the butter and bring the milk to room temperature in the microwave. 

In the bowl of a food processor or mixer, add the butter, sugar, vanilla and salt and cream together for at least 5 minutes.  The sugar should be well incorporated, and the mixture should be light and fluffy.  Add the eggs one at a time, mixing thoroughly and scraping down the sides and bottom of the bowl after each addition.  Sift the baking powder and flour together and add half it to the creamed butter and egg mixture.  Mix for a few seconds and then add in half of the milk and mix just until barely incorporated.  Mix in the rest of the flour and milk, repeating the above process.  Make sure to scrape down the sides and bottom of the bowl.  Stop mixing as soon as the flour and milk has been thoroughly incorporated.  The finished mixture will resemble thick pancake batter.

Scrape the mixture into the prepared baking pan and then smooth out the top.  You can shake the pan slightly to evenly distribute the batter.  Bake for 30 to 35 minutes, until a cake tester or toothpick comes out completely clean, and the top is a light golden color.  Remove the cake from the oven and cool the pan on a wire rack for 15 minutes.

Carefully run a knife around the outside of the baking pan to loosen any stuck edges.  Turn the cake out onto a wire rack and then flip it back over onto the wire rack so that the cake is right side up.  Set the cake aside until it has cooled completely.

Once the cake has cooled, carefully trim the edges off (I like to use a sharp meat knife for this instead of a serrated knife).  You can then cut the cake in half down the center, making two even rectangles.  Optional: If you decide to fill the cakes with jam, then place your cup of jam in the microwave or heat it on the stove, just until it becomes spreadable.  Carefully slice each half of the cake horizontally and spread the half of the jam on the bottom piece.  Place the other piece on top, making a sandwich.  Repeat with the other half of the cake.

Cut your cake rectangle halves into thirds, then cut the thirds in quarters.  You want to end up with 24 (mostly) even squares.  Place the cake pieces on a wire rack and put them in the freezer for 90 minutes.

About 45 minutes before the cake is done freezing you can begin to make the chocolate coating.  Heat the heavy cream (I use the microwave and a 4-cup glass measuring cup) until just below boiling, then add the chocolate, butter and vanilla.  Let the mixture sit for about 10 minutes and then stir thoroughly until all of the chocolate is melted and you have a smooth, shiny ganache.  Set the coating aside until the cake pieces have finished freezing.

Give your ganache a stir and make sure it is still very liquid.  If it needs to warm up a bit you can pop it into the microwave for a few seconds.  Remove your cake from the freezer and place the wire racks on a flat surface over a few sheets of aluminum foil.  Using your fingers, pick up a cake piece and dip it into the chocolate ganache, pressing it down until the chocolate almost reaches the top.  Lift the cake out and place it back on the wire rack.  Repeat with the remaining cake pieces.  Using a spoon, pour some ganache over the tops of the cake pieces.  The cake pieces should be completely covered in chocolate with no naked cake peeking through.  Let the cake sit for 5 to 10 minutes.

Pour the coconut onto a large flat plate or dish.  Using a fork, gently lift one of the pieces of cake off the wire rack and place it onto the dish of coconut.  Gently toss the cake in the coconut to coat all sides and then place it back on the wire rack.  Repeat with the rest of the chocolate coated cake pieces.  Let the Lamingtons set up for an hour before serving.  These freeze beautifully – just wrap each piece in plastic and then place into a storage container.  Enjoy!