Coconut Lamingtons

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  • Sponge Cake
  • Coconut Lamingtons
  • Delicious Chocolate
  • Chocolate Dessert
  • Chocolate Sponge Cake
  • Delicious chocolate and coconut covered chunks of heaven Packed in packets of 24.
  • PERFECT SPONGE CAKE

    INGREDIENTS

    Sponge cake

    • 140 grams (1/2 cup) plain flour
    • 70 grams (1/4 cup) cornflour or cornstarch
    • 1 teaspoon baking powder
    • 6 large eggs
    • 100 grams (1/2 cup) caster sugar
    • 4 tablespoons milk
    • 2 tablespoon butter

R190.00

Out of stock

Delicious chocolate and coconut covered chunks of heaven Packed in packets of 24.

CLICK HERE : TIPS FOR MAKING THE PERFECT SPONGE CAKE

INGREDIENTS

Sponge cake

  • 140 grams (1/2 cup) plain flour
  • 70 grams (1/4 cup) cornflour or cornstarch
  • 1 teaspoon baking powder
  • 6 large eggs
  • 100 grams (1/2 cup) caster sugar
  • 4 tablespoons milk
  • 2 tablespoon butter

 

Chocolate icing

  • 40 grams (1/4 cup) cocoa powder
  • 180 grams (1 and 1/2 cups) icing or powdered sugar
  • 2 tablespoon unsalted butter, melted
  • 240 ml (1/2 cup) milk
  • 240 grams (2 cups) shredded coconut

 

DIRECTIONS

1. Preheat your oven to 160 C (320 F). Grease and line an 8 inch baking square tin with baking paper. Lightly grease the inside of the paper with a little butter as well.
2. Sift flour, cornflour and baking powder twice into a large mixing bowl. Set aside.
3. In a separate mixing bowl, add eggs and start to beat using an electric whisk. Once the eggs start to go thick and foamy, add sugar, one tablespoon at a time.
4. Continue to beat the eggs until they are thick and voluminous – this can take 5-8 minutes. You’ll know the eggs are ready, when you can draw the number 8 on top and it stays for 1-2 seconds.
5. Meanwhile, add milk and butter to a small microwave-safe bowl and heat for 30 seconds or until butter is melted. Set aside to cool down.
6. Once the eggs are ready, gently add the sifted flour mixture, pour butter mixture down the side of the bowl and gently fold until flour is JUST combined. Do not over mix or you’ll mix all the air out of the eggs.
7. Add mixture to prepared cake tin. Bake for 20-23 minutes or until cake gently springs back when lightly touched on top. Leave to cool completely.
8. To make the chocolate icing, sift cocoa powder and icing sugar. Add melt butter and milk and stir until chocolate is smooth.
9. Cut sponge cake into 12 squares. Carefully and quickly dip each piece of cake into chocolate, let the extra chocolate dip off and then roll it in coconut. Transfer to a cake rack to dry.
10. Repeat with remaining cake squares.

Quick delicious chocolate and coconut  recipe.

SKU: 9f107fac-04a4-4f65-8444-0f95d9d2128e Category:
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