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; but do not add more milk, because the additional moisture will soak the cakes.
LAMINGTONS
Cake:
1/4 cup butter
1 cup sugar
1 egg
2 Tbsp honey
1 Tbsp pure vanilla extract
2 cups flour
1/2 tsp salt
2-1/2 tsp baking powder
200 ml milk
200 ml milk
Chocolate Sauce:
scant 1 cup butter
1 cup sugar
1/4 cup milk
scant 1/2 cup cocoa
1 Tbsp rum
Coconut Layer:
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.
