Coconut crumbed cubes from heaven…Well Australia

I had always thought I was a bit of a home bird. Not one for long adventures or for spending overly extended periods away from the nest. That was the case until I took the plunge and decided to go travelling. After my father passed away I realised life was too short to not see as much as the a world as I could. Without too much planning and via a few other stops along the way. I decided to rock over to Australia.
I had the most amazing time, met some of the most amazing people, saw the most beautiful places and ate some of the best food of my life.
One such little beauty was this little Sheila! A Lamington. A simple idea of a chocolate covered vanilla sponge doused in coconut, heavenly!
So for all my Australian beauties and those like me with slightly Aussie souls, please enjoy these Lamingtons…

A vanilla sponge cube, covered in chocolate and rolled in coconut crumbs.
Makes 16-20
Cooking time 40mins
Total time approx 1.5 hours

200g sugar
3 eggs
200g butter, melted and cool
450g SR flour
1 teaspoon vanilla paste
1 teaspoon baking powder
Possibly a splash of milk

Chocolate glaze
80g butter, melted
70g cocoa powder
400g icing sugar
250ml milk

Coconut crumb
Approx 500-700g desiccated coconut – A nice touch would be to toast and cool half to add texture and a deeper coconut flavour.

Pre heat oven to 180 and line a square 20cm tin.
Whisk sugar and eggs together for about 5 minutes, then gradually add the melted butter until combined.
Sift flour and baking powder into wet ingredients and fold in until combined. If mix is a little thick, splash in some milk and mix through. Pour into the lined cake tin and bake for 30-45 mins depending on speed of oven until golden.
when ready, turn out onto a wire rack and cool.
Once cooled completely cut into even squares. I cut off all edges and cut into 16-20 pieces.
They are now ready to dip.
To make the chocolate glaze, melt butter and mix in cocoa powder. Sift icing sugar in batched and mix, finally whisk in milk. You should have a nice thick, but pouring glaze. Now dip the squares. I found the easiest way was to put glaze in a long measuring jug and pop squares in roll with a fork then lift out and leave to drip on a coking rack. Repeat with all squares.
To complete.
Place desiccated coconut into a large plastic tub and roll the squares around until completely coated.
Store in the fridge for a few hours to firm up.
Keep refrigerated and enjoy for up to 4-5 days.


Once you’ve tried them, you’ll love these little Lamingtons, plus they are Jasper approved so they must be good!

Enjoy, Janine xxx