Lamingtons | Baking with Dorie

July 21st is Australia’s National Lamington Day which celebrates the creation of a square piece of cake that’s covered in chocolate and coated in shredded coconut. I guess it must be the equivalence of the “apple pie” in the U.S. — iconic and significant in the national food culture. For full disclosure: Before I made these lamingtons, I knew nothing about them and have never tasted one.

The cake is a sponge cake which relies on large volumes (6 in this case) of whisked egg for its light and airy texture, and contains a small amount of butter (1/2 stick). The cake gets more robust after an overnight rest. That’s the trick to get the stiffer texture so it cuts cleanly and holds its shape when dipped in the chocolate sauce.

I’m surprised that there is no real chocolate in the chocolate sauce. No complaints there; tempering the chocolate could snag the project which happens more times than I’d like. The sauce is neither a frosting nor an icing. It’s more like a hot cocoa dip that seeps into the cake and creates a dark chocolatey outer layer. Simply pour the boiling water-butter mixture in the dry ingredients (sifted confectioners’ sugar and unsweetened cocoa powder). Stir until all the ingredients come together.

The rest is like an arts and crafts project. You gingerly dip the cake cube — individually. First in the sauce, then roll each cake in shredded coconut. Sounds simple, but it can be messy. Moreover, the texture of some of the shredded coconut I have is not quite right; it does not stick well on the cake. Never mind, just make cakes and enjoy the spirit of the National Lamington Day! Or participate in lamington drives for fundraising.

See comments from our friends at Tuesdays with Dorie. There are extensive background info and baking ideas of lamingtons there. Please check them out.