Makes 12 small lamingtons
YOU WILL NEED:
- 225g unsalted butter, at room temperature, plus extra for greasing
- 225g self-raising flour, plus extra for dusting
- 225g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 150g chocolate
- 100g caster sugar
- 150ml milk
- 2 tablespoons cocoa
- 100g desiccated coconut
- Preheat the oven to 180°C. Line a square or rectangular baking tin with baking parchment and grease and flour the sides.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, one a time, making sure each one is well incorporated into the mixture before adding the next.
- Stir in the vanilla extract and sift in the flour. Gently fold the flour into the mixture and pour it into the prepared tin. Use a spatula to level the cake batter.
- Bake for 20 minutes until golden brown. Test the cake with a skewer – if it comes out clean, the sponge is ready. If not, return the sponge to the oven and check again after 5 minutes.
- Transfer the sponge to a wire rack and allow to cool. Once cool, use a serrated knife to level the top of the sponge and trim the edges. Slice into 12 small squares.
- To make your chocolate sauce, break the chocolate into small pieces. Place the sugar and milk in a saucepan and whisk to combine. Bring to the boil, then remove from the heat. Add the chocolate and cocoa and stir until melted. Allow to cool, then transfer to a deep bowl.
- Scatter a thick layer of desiccated coconut on a large plate and have it ready, next to your bowls of chocolate sauce. Line a tray with baking parchment for your completed lamingtons.
- Working quickly, dip a slice of sponge in the chocolate sauce, coating all sides, and roll it in the desiccated coconut to coat. Transfer to the prepared tray. Repeat with remaining slices of sponge and allow the chocolate to set.