In this deliciously tempting video, join me as I reveal the step-by-step process to create these delightful sponge cake squares, lovingly coated in chocolate and rolled in desiccated coconut. Whether a kitchen novice or a pro-Baker, you’ll find an easy recipe to achieve that perfect glaze and fluffy texture! Perfect for parties or snack time, the Lamington recipe will have everyone asking for seconds. 

Cake 

5 egg whites

270 g sugar

5 yolks

150 ml oil

150 ml milk

270 g all-purpose flour

7 g baking powder

Glaze 

300 g baking chocolate 

300 ml water

300 g unsweetened shredded coconut 

Preheat the oven to 400F- 200C. Prep your pan with parchment paper. I am using a pan 9 by 12 inches. 

Beat the egg whites and sugar until they are fluffy and have tripled in volume. Add egg yolks and mix until all is nice and fluffy. Slowly add oil and milk.

Gently fold in the flour and baking powder. It’s important not to over-mix your cake batter, so use a light hand when mixing. 

Spoon the batter into the prepared pan and spread it out evenly, right into the corners of the tin. Bake for 20-25 minutes or until a skewer pushed into the centre comes away clean.

Leave the cake to cool in the pan for 10 minutes, then turn it onto a wire rack. 

Transfer the cake to a chopping board or sheet pan, trim away the side crusts and cut the remaining cake into 40 even squares.

Cut chocolate into small pieces. Add water and chocolate to a saucepan and bring to a boil. Boil for 1-2 minutes. Let cool down just for 1-2 minutes.

Put the desiccated coconut in a shallow dish.

Dip one by one square into a chocolate. Wait until the excess chocolate sauce has dripped away then drop the square into the parchment paper for a cake to soak the chocolate.

Roll up lamingtons into a coconut Transfer to the plastic bowl with a lid large enough to fit all 40 lamingtons in one row. Store in an airtight container. Keep in the fridge and it can last for up to 5 days.

Bon Appetit!