November 28, 2020
"From our Saturday newspaper The Weekend West. Setting and cooling times not included in times"
- Serving Size: 1 (96.1 g)
- Calories 282.6
- Total Fat - 12.8 g
- Saturated Fat - 7.9 g
- Cholesterol - 68.1 mg
- Sodium - 334.3 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 1.5 g
- Sugars - 17.8 g
- Protein - 6.3 g
- Calcium - 29.1 mg
- Iron - 1.1 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Preheat oven to 180C/160C fan forced.
Spread the coconut over a baking tray and bake for 5-8 minutes or until toasted and then transfer to a bowl and set aside to cool.
Meanwhile, place chocolate, cream, milk and coconut oil in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch the water) and using a metal spoon to stir until chocolate melts and mixture is smooth.
Sift the icing sugar into a large bowl and make a well in the centre and pour in the chocolate mixture and stir until smooth.
Place 1 sponge cake layer on a baking tray and spread with enough chocolate mixture to make a 5mm-thick layer, reserving remaining chocolate mixture. Sandwich sponge with remaining sponge cake layer. Place in fridge for 15 minutes or until set.
Line a baking tray with baking paper.
Place the coconut in a shallow bowl and using a large serrated knife in a sawing action to cut sponge sandwich into 15 pieces.
Use a fork to gently pierce and pick up 1 sponge piece and hold over bowl of reserved chocolate mixture and spoon evenly over sponge piece to coat, allowing excess mixture to drip into bowl. (Mixture should be runny enough to coat sponge, If not, set aside to cool further.) Hold sponge piece over bowl of coconut and sprinkle with coconut to coat, pressing gently to coat and transfer to prepared tray and repeat with remaining sponge pieces, chocolate and coconut.
Set lamingtons aside for 2 hours or until set then serve.
Tips & Variations
No special items needed.