An Australian Holiday Treat
These cute little cakes are wildly popular in Australia, and they’re as fun to make as they are to eat. Serve with hot cocoa and holiday movies.
1 day-old sponge/poundcake, baked with your favourite
recipe or store bought
4 cups confectioners’ sugar, sifted
1/3 cup unsweetened cocoa powder
3 tbsp unsalted butter
1/2 cup whole milk
2 cups desiccated coconut, unsweetened
Cut cake into 16 squares and set aside.
Place confectioners’ sugar, cocoa powder, butter and milk into a heatproof bowl. Place bowl over a pan of simmering water, and stir mixture until smooth and pourable.
Using two forks, dip cake squares in chocolate mixture until all sides are coated, then roll in coconut. Place lamingtons on a wire rack to set.
Tip: Halve the squares of cake and fill with raspberry jam before you frost them.
Makes about 16 little cakes.