Lamingtons

Lamingtons — cakes squares, dipped in chocolate glaze and rolled in coconut—make delicious bites for our Knitters’ Tea.

Lamingtons

2016-01-09 03:50:53

Yield: 16 cakes • Preparation: 45 minutes • Bake: 25 to 27 minutes • Cool: 45 minutes • Dry: 1 hour

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Ingredients

1. ½ cup salted butter, softened
2. ¾ cup plus 2 tablespoons sugar
3. 2 large eggs, at room temperature
4. 1½ cups all-purpose flour
5. 1½ teaspoons baking powder
6. ¼ teaspoon salt
7. ½ cup whole milk, at room temperature
8. ¾ teaspoons vanilla extract
9. 1 recipe Chocolate Glaze (recipe follows)
10. 4 cups finely chopped sweetened flaked coconut*

Instructions

1. Preheat oven to 350°.
2. Spray an 8-inch square baking pan with nonstick cooking spray. Line with parchment paper, letting edges hang over sides (to use as handles), and spray again. Set aside.
3. In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs, one at a time, beating well after each addition. Set aside.
4. In a medium bowl, combine flour, baking powder, and salt, whisking well. Set aside.
5. In a liquid-measuring cup, combine milk and vanilla extract, stirring to blend. Add flour mixture to butter mixture in thirds, alternately with milk mixture, beginning and ending with flour mixture. Pour batter into prepared pan, spreading to create a level surface. Tap pan on the countertop to reduce air bubbles.
6. Bake until a wooden pick inserted in the center comes out clean, 25 to 27 minutes. Let cool completely in pan.
7. Place coconut in a shallow pan. Set aside.
8. Using parchment-paper handles, lift cake from pan, and place on a cutting surface. Using a long, serrated bread knife, trim edges from cake, discarding edges. Cut cake into 16 squares.
9. Using a fork, dip each cake square into warm Chocolate Glaze, letting excess glaze drip off. (Place bowl back over saucepan of simmering water, if necessary, to keep glaze pourable.)
10. Place each chocolate-coated cake square in coconut, gently sprinkling and pressing coconut onto sides and top of cake. Set on a wire rack to dry.
11. Store cakes in an airtight container at room temperature for up to 3 days.

Notes

1. *To finely chop coconut, pulse in a food processor.

TeaTime Magazine https://teatimemagazine.com/

From TeaTime January/February 2015