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Caramilk lamingtons recipe
Caramilk lamingtons recipe
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Prep Time:
195 minutes
Cook Time:
15 minutes
Total Time:
210 minutes
Indulge in a decadent twist on Aussie classics: Caramilk Lamingtons.
Ingredients:
  • 195.00 gm shredded coconut
  • 300g Caramilk chocolate, coarsely chopped
  • 166.65 gm pouring cream
  • 41.20 gm milk
  • 33.60 gm coconut oil
  • 187.50 gm icing sugar mixture
  • 450g rectangular unfilled sponge cake
Instructions:
  • Preheat the oven to 180C/160C fan forced. Spread coconut on a baking tray and bake for 5-8 minutes until toasted. Allow it to cool in a bowl.
  • In a heatproof bowl, combine chocolate, cream, milk, and coconut oil over a saucepan of simmering water, making sure the bowl doesn't touch the water. Stir with a metal spoon until chocolate is melted and the mixture is smooth.
  • In a large bowl, sieve the icing sugar and create a well in the center. Add the chocolate mixture and stir until smooth.
  • Lay one sponge cake layer on a baking tray then generously spread with chocolate mixture to create a 5mm-thick layer, saving some for later. Stack with the remaining sponge cake layer to make a sandwich. Chill in the fridge for 15 minutes until firm.
  • Prepare a baking tray lined with parchment paper. Place the coconut in a shallow bowl. Using a large serrated knife, cut the sponge sandwich into 15 pieces using a sawing motion.
  • Take a fork to delicately pierce and lift 1 sponge piece. Position it over the bowl with the saved chocolate mixture and drizzle a uniform layer of the mixture over the sponge piece, letting any extra mixture drip back into the bowl. (The mixture should be fluid enough to fully cover the sponge. If not, allow it to cool more.) Position the sponge piece over the bowl of coconut and dust it with coconut, pressing lightly to coat. Move it to the ready tray. Repeat this process with the rest of the sponge pieces, chocolate, and coconut.
  • Allow the lamingtons to rest for 2 hours until fully set, then enjoy.

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