Lamingtons (Coconut coated Chocolate covered Yellow Cakes)

Recipe No: 135

This is a recipe from my Mother in Law's old cook book. I tasted it for the first time when she made it and I became an instant fan and so was my husband. So I used to make this now and then and many of my friends loved it. This is a real treat for those who love that Chocolate- Coconut combination.         

Ingredients                                              Makes 35 pieces
For the Cake

• All Purpose Flour/ Maida…..1 1/3 Cup
• Custard Powder………………..1 Tablespoon
• Sugar……………………………...1 Cup
• Milk………………………………..1/2 Cup
• Baking Powder………………….1 Teaspoon
• Salt………………………………….1/4 Teaspoon
• Unsweetened Butter………....1/4 Cup (Avoid Salt if you are using Salted Butter)
• Egg……………………………….…2
• Vanilla Essence…………………1/2 Teaspoon

For the coating

• Cocoa Powder……………………1/2 Cup
• Icing/ Powdered Sugar.........1 ½ Cup
• Boiling Water…………………...3/4 Cup
• Desiccated Coconut……………2 Cups (Unsweetened)

Method of Preparation
To make the Cake

1. Preheat oven to 350˚F/ 180˚C.
2. Butter and Flour (or use a cooking spray or line the bottom with Parchment/ Butter paper and Oil it) a 13/ 9 inch baking pan.
3. Sift together Flour, Baking Powder, Salt and Custard Powder and keep it aside till ready to be used.
4. Cream together Butter, Vanilla Essence and Sugar really good and add Egg one at a time and beat till light and fluffy.
5. Add Flour in 3 additions alternating with Milk, starting and ending with Flour.
6. Once mixed well, pour this into the prepared cake pan and bake for 20-25 minutes or till a tooth pick inserted in the middle comes out clean and the top is slightly browned.
7. Allow the Cake to cool completely and then cut it into 35 equal sized pieces. Discard the edges if you don’t like that portion.

To make the Lamington

1. Mix  Cocoa Powder, Powdered/ Icing sugar and Boiling Water till the Sugar is melted thoroughly and the Cocoa powder is well mixed. Allow it to cool completely.
2. In another shallow plate keep the Unsweetened Desiccated Coconut ready.
3. Dip each Cake piece in the Chocolate mix and then roll in the Desiccated Coconut.
4. Repeat this process with all the 35 Cake pieces and serve them at room temperature.

Notes:

• Don’t over mix the cake batter once the Flour is added, as it will develop the Gluten (a fibrous substance) in the Flour making the Cake tough.
• Don’t dip the cake pieces in the Chocolate for long as it will absorb a lot of Chocolate Syrup. So dip the cake pieces only for just enough time to have a very thin  and even coating. Roll immediately in Coconut.
• If desiccated Coconut is not available, then dry some finely grated fresh Coconut either in Sun or in the Oven.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…