Chocolate Coconut Cake Bites Lamingtons Recipes

CHOCOLATE-COCONUT CAKE BITES (LAMINGTONS)

Steps:

• Heat oven to 350ºF.
• Melt 1/4 cup (4 Tbsp.) butter; set aside. Spray 8-inch square pan with cooking spray; cover bottom of pan with parchment. Spray with additional cooking spray. Beat eggs, granulated sugar and vanilla in medium bowl with hand mixer on high speed 3 min. or until thickened and pale yellow in color. Sift flour and baking powder over egg mixture; stir gently just until blended. Gently stir in melted butter in batches until well blended. Pour into prepared pan.
• Bake 12 to 14 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen from sides of pan with knife. Invert cake onto wire rack; gently remove pan and parchment. Cool cake 20 min. Meanwhile, spread coconut into single layer on rimmed baking sheets; bake 5 min. or until dried but not browned. Cool completely.
• Cut cake into 36 pieces, each about 1-1/2 inches square. Microwave milk in microwaveable measuring cup on HIGH 1 min. or until heated through. Place chocolate and remaining butter in large bowl. Add milk; let stand 1 min. Whisk until chocolate and butter are completely melted and mixture is well blended. Add powdered sugar, 1 cup at a time, whisking after each addition until well blended.
• Place all coconut on same baking sheet. Cover empty baking sheet with parchment. Use fork to dip cake pieces, 1 at a time, in chocolate glaze, turning to evenly coat each cake piece with glaze; shake cake gently over bowl to remove excess glaze. Hold cake over coconut-covered baking sheet while sprinkling cake with coconut, turning to evenly coat all sides of cake with coconut; place on parchment-covered baking sheet. Let stand until chocolate glaze is firm.

LAMINGTONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
• Sift together the flour, baking powder, and salt. Set aside.
• Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
• To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
• Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.