The Aussie speciality bake recognised for its soft sponge, chocolate coating and dusting of desiccated coconut takes a white chocolate twist. Serve hand-in-hand with some classic lamingtons for a checkerboard spread of this delightful treat.
- 6 eggs
- ⅔ cup (150 g) caster sugar
- 80 g white eating chocolate, chopped finely
- ½ cup (75 g) plain flour
- ⅓ cup (50 g) self-raising flour
- ⅓ cup (50 g) cornflour
- 2 cups (150 g) desiccated coconut
- 100 g white eating chocolate, grated finely
- 4 cups (640 g) icing sugar
- ¾ cup (180 ml) milk
Preheat oven to 180 C (160 C fan-forced). Grease a 20 cm x 30 cm rectangular pan; line base and sides with baking paper, extending the paper 5 cm over sides.
Beat eggs in a medium bowl with an electric mixer about 10 mins or until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold in chopped chocolate and triple-sifted flours. Spread mixture into pan.
Cut cold cake into 35 squares; dip each square in icing, drain off excess. Toss squares in combined coconut and grated chocolate; place on a wire rack to set.
TIP Lamingtons can be made one day ahead of serving. Keep them in an airtight container in the fridge. The un-cut cake can be frozen for up to three months.