- 1/3 cup (50g) cornflour
- 1/3 cup (50g) plain flour
- 1/3 cup (50g) self-raising flour
- 4 x 60g eggs, at room temperature
- 2/3 cup (150g) caster sugar
- 50g dark chocolate, chilled, coarsely grated, then kept chilled
- 300g shredded coconut
- 3 cups (480g) icing sugar mixture
- 3/4 cup (75g) Dutch cocoa
- 40g butter, chopped
- 2/3 cup (160ml) milk
- Step 1Grease deep, 19cm square cake tin and line base with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate. Add dark chocolate.
- Step 2Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
- Step 3Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Pour into prepared tin. To level batter, gently spin tin on kitchen counter. Bake for 35minutes, or until cake has shrunk away from the sides slightly and springs back when gently touched.
- Step 4Turn out on to baking paper-lined wire rack. Carefully peel away baking paper, then leave to cool.
- Step 5Cut cooled cake horizontally into two layers, then cut each layer into approximate 3cm squares.
- Step 6For icing, sift sugar and cocoa into a heatproof bowl, then add butter and milk. Fill a saucepan 1/3-full with water and bring to the boil over medium heat. Place bowl over pan. Stir cocoa mixture until smooth, then remove bowl from pan.
- Step 7Place coconut on a tray. Using 2 forks, dip 1 piece of cake into chocolate icing and turn to coat. Toss gently in coconut to lightly coat (do this in batches, to prevent coconut discolouring). Repeat with remaining cake pieces. Stand on a wire rack until set. Lamingtons will keep in an airtight container for up to 3 days.
- Diabetes friendly
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Andrew Lehmann
- Publication: Notebook: