A lamington is basically squares of sponge cake coated in an outer layer of chocolate sauce or sometimes raspberry jam and rolled in desiccated coconut.
- 1¼ cups cake flour (or use 1cup all purpose flour & ¼cup Corn Starch)
- 1 tsp baking powder
- a pinch Salt
- (or use ½cup Melted Butter)
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
- 1 cup Bittersweet or semisweet chocolate
- 1 tbsp cocoa powder
- 3 tbsp unsalted butter
- 2 cups Grated Dry Coconut
- Preheat oven to 350°F. Lightly grease a 7" square baking pan or 2 loaf pans. Line the bottom with parchment paper.
- Combine almond milk and apple cider vinegar in a measuring jar. Set aside for 5~10 minutes to curdle.
- In a mixing bowl, sift cake flour, baking powder, baking soda and salt.
- To the soy milk mixture, add the melted and cooled butter, condensed milk and vanilla. Mix well to combine.
- Slowly pour in the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared baking pan and bake for 22~25 minutes or until a cake tester inserted into the middle of the cake comes out clean.
- Let the cake cool in the pan for 5 minutes before turning it over onto a wire rack to cool completely.
- Melt the chocolate and butter in a microwave safe bowl. Add the milk and stir until smooth.
- Add cocoa powder and confectioners sugar. Mix well until combined.
- Trim the edges of the cake and cut into 12 equal pieces.
- Dip each piece in the icing and roll them in grated coconut. Set aside for 1~2 hours to set. Refrigerate any leftover pieces.