Part 14 of 26 of our “Around the World” series, “N” for New Zealand. Before anyone says “but its Australian!”, the Lamington, Australia’s famed dessert, was actually invented in New Zealand and originally named a “Wellington”, according to new research published by the University of Auckland.
Lamingtons are made from a split sponge cake, filled with either chocolate or cream, and coated with lots of coconut.
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2 1/2 ounces unsalted butter
3/4 cup sugar
1 teaspoon coconut extract (optional, or use vanilla)
1/4 teaspoon salt
1 1/3 cup flour
Shredded coconut for coating (~3 cups)
1 1/2 ounces unsalted butter
6 ounces chocolate (we used semisweet chocolate chips)
3/4 cups milk
2 cups powdered sugar
2 tablespoons cocao powder
Beat the eggs and sugar together for 2-3 mins on high speed. The volume should increase and become light and airy.
Add in the coconut/vanilla extract and salt.
Fold in half of the flour, trying to keep as much air in the mix as possible.
Add the melted butter, and fold in the 2nd half of the flour until combined.
Transfer to a 9×9 baking tray lined with parchment paper.
Bake at 350 degrees for 30 mins. The cake will start to pull away from the sides.
Let cool completely before slicing in half.
To make the chocolate filling/coating mix the powdered sugar and cacao powder together.
Melt the butter, milk, and chocolate in a microwave safe container.
Add the melted ingredients to the dry ingredients and stir to combine.
Pour some of the chocolate onto half of the sponge cake and place the 2nd half on top.
Cut into squares. Dip squares in the remaining chocolate mix. Coat with coconut.