Lamington Cakes with Coconut

TopatoTopatoДарт Вейдър4119871
"Lamington Cakes are juicy, chocolaty and with an irresistible coconut flavor. They deserve to not only be tried but eaten to the last crumb."
Preparation25 min.
Cooking60 min.
Тotal85 min.
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  • flour - 1 2/5 cups (350 g)
  • butter - 4/5 cup (200 g), soft
  • vanilla - 2 powder packets
  • sugar - 4/5 cup (200 g)
  • eggs - 3
  • milk - 1 cup (250 ml)
  • for the topping
  • confectionery cream - 1 cup (250 ml)
  • chocolate - 7 oz (200 g)
  • for sprinkling
  • coconut flakes - 3 1/3 tbsp (50 g)


Beat the butter with the sugar and vanilla until creamy. Add the eggs 1 by 1, stirring after each, and then pour in the milk. Sift the flour and baking powder.

Pour the egg mixture into the flour and stir until homogeneous. Put baking paper in a square baking dish. Pour in the mixture and bake in a preheated 338°F (170 °C) oven for about an hour until your toothpick comes out dry when you poke the cake.

Take the baking dish out of the oven and let the cake layer cool for 10 min. Make the chocolate topping by heating the cream on the stove. Before it comes to a boil, take it out and put the crumbled chocolate in it. Stir until it melts and you get a homogeneous chocolate mixture.

Cut the cake layer into squares, try to cut them to approximately the same size. For whatever reason, my cake layer swelled up a lot in the middle and the cakes didn't come out very identical but were still eaten nonetheless. =)

Dip each piece in the chocolate mixture. Put the coconut flakes in a plate and roll the chocolaty pieces in them.


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