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There goes a popular Hungarian sweet; it turns out to be Australian after all. I just found out what I always thought of as Hungarian kókuszkocka is Australian lamingtons. AllllRighty Then.


Lamingtons are squares of sponge cake coated in a layer of chocolate sauce and then rolled into desiccated coconut. It is an easy enough confection. I dipped the cakes into the chocolate sauce by hand and immediately rolled them into the coconut. It was a bit messy, but fun. If you don’t time it well, the chocolate sauce can solidify and will not be dip-able. Melt it slightly in the microwave; do not add more milk, because the additional moisture will soak your cakes. 

For the sponge cake: 
1/4 cup butter 
1 cup sugar 
1 egg 
2 Tbsp honey 
1 Tbsp pure vanilla extract 
2 cups self rising flour
200 ml milk 

For the Chocolate Sauce: 

scant 1 cup butter 
1 cup sugar 
1/4 cup milk 
scant 1/2 cup cocoa 
1 Tbsp rum 

1 cup medium unsweetened coconut 

• Preheat the oven to 350F. 
• Line a square baking pan with parchment paper. 
• Whip the butter, sugar, egg and the honey for 4-5 minutes. 
• Stir in the vanilla. 
• Fold the flour into the egg mixture and stir in the milk. 
• Beat to combine only. 
• Transfer the batter to the prepared baking pan and bake for 30 minutes. 
• Remove from oven and let the cake cool completely. 
• When cool, transfer cake to a cutting board and remove the parchment. 
• Cut the cake into squares. 
• In a small pot melt the butter. 
• Add the sugar, milk and the cocoa. 
• Add the rum and whisk to combine. 
• Place the coconut into a shallow baking dish. 
• Using your hands to dip the lamingtons into the chocolate sauce, rolling them around to make sure each side is coated. 
• One by one roll the lamingtons into the coconut, tossing them around gently to get them coated on all sides. 
• Place the lamingtons side by side on a wire rack and let them stand until the coatings firms up a little bit.



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