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Milk Street Recipe
Milk Street Bowtie Lamingtons

Lamingtons

4½ hours 50 minutes active

Lamingtons

Free

The inspiration for these Lamingtons—small chocolate-coated, coconut-covered cakes from Australia—came from Le Petit Grain boulangerie in Paris. We skipped the customary jam filling, but these treats are so delicious we don't think you'll notice. We bake a simple butter cake in a square pan, then cut the cooled cake into two-bite cubes. Freezing the cubes before coating them with the chocolate glaze allows for easy handling, and helps the coating firm up quickly. The cake can be cut and frozen up to two days in advance, but if you freeze it for more than just an hour or so, be sure to wrap it well to protect it from drying out. Finished Lamingtons will keep in an airtight container in the refrigerator for one day or in the freezer for several days (if frozen, let stand at room temperature for about 30 minutes before serving).

150 grams (1¼ cups) cake flour, plus more for pan
3 large egg whites, room temperature
½ cup whole milk, room temperature
½ teaspoon vanilla extract
214 grams (1 cup) white sugar
1 teaspoon baking powder
½ teaspoon kosher salt
6 tablespoons (¾ stick) salted butter, cut into 6 pieces, room temperature
¾ cup whole milk, room temperature
4 ounces unsweetened chocolate, chopped
¼ cup refined coconut oil
124 grams (1 cup) powdered sugar
⅛ teaspoon kosher salt
225 grams (2½ cups) unsweetened shredded coconut
For the cake:
  • 150

    grams (1¼ cups) cake flour, plus more for pan

  • 3

    large egg whites, room temperature

  • ½

    cup whole milk, room temperature

  • ½
  • 214

    grams (1 cup) white sugar

  • 1

    teaspoon baking powder

  • ½

    teaspoon kosher salt

  • 6

    tablespoons (¾ stick) salted butter, cut into 6 pieces, room temperature

For the glaze:
  • ¾

    cup whole milk, room temperature

  • 4

    ounces unsweetened chocolate, chopped

  • ¼

    cup refined coconut oil

  • 124

    grams (1 cup) powdered sugar

  • teaspoon kosher salt

  • 225

    grams (2½ cups) unsweetened shredded coconut

Directions
  1. 01
    To make the cake, heat the oven to 325°F with a rack in the middle position. Mist the interior of an 8-inch square baking pan with cooking spray, dust with flour, then tap out the excess. Line with Kitchen parchment. In a 2-cup liquid measuring cup or small bowl, whisk together the egg whites, the milk and vanilla; set aside.
  2. 02
    In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt, then mix on low until combined, about 10 seconds. With the mixer running, add the butter one piece at a time. Once all the butter has been added, continue mixing until sandy and no large butter pieces remain, 2 to 3 minutes. With the mixer still running, pour in all but ¼ cup of the egg-milk mixture and mix until combined. Increase to medium-high and beat until light and fluffy, about 1 minute. Reduce to medium, then slowly add the remaining egg mixture, scraping the bowl once or twice.
  3. 03
    Transfer the batter to the prepared pan and spread evenly. Bake until light golden brown and a toothpick inserted at the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes, then run a paring knife around the edges to loosen. Invert the cake onto a large plate, lift off the pan and remove and discard the parchment. Re-invert the cake onto the rack to be right side up and cool completely, about 2 hours.
  4. 04
    Line a rimmed baking sheet with kitchen parchment. Using a serrated knife, trim off the edges of the cake, then cut the cake into 16 even squares. Place the squares on the prepared baking sheet, cover with plastic wrap and freeze until firm, at least 1 hour or up to 2 days.
  5. 05
    To make the glaze in a medium saucepan over high, bring 1 inch of water to a boil, then reduce to medium-low. In a medium heat-proof bowl that fits on top of the saucepan, combine the milk, chocolate and coconut oil. Set the bowl on the saucepan, over the simmering water, and warm the mixture, whisking gently and occasionally, until melted and smooth. Remove the bowl from the pan, then whisk in the powdered sugar and salt; reserve the saucepan and warm water. Place the coconut in a small bowl.
  6. 06
    Remove the cake squares from the freezer. Using your fingers, dip 1 cake square into the chocolate and turn to coat each side, then scrape off any excess against the edge of the bowl. Toss in the coconut to coat on all sides, then return to the baking sheet. Repeat with the remaining cake squares, chocolate glaze and coconut. If the glaze cools and becomes too thick, return the bowl to the saucepan and gently rewarm the glaze. Let the coated cakes stand until the glaze sets slightly, about 30 minutes.
    See Demo
    lamingtons-step-5
Tip: Don’t cut the cake while it's warm. Allow it to cool completely, about 2 hours, so it cuts cleanly and neatly. And make sure to use a serrated knife; a regular knife will crush the cake's delicate crumb.
In the store
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Lamingtons

Get Ready to Cook

16

Individual cakes

4½ hours

50 minutes active

Tip

Don’t cut the cake while it's warm. Allow it to cool completely, about 2 hours, so it cuts cleanly and neatly. And make sure to use a serrated knife; a regular knife will crush the cake's delicate crumb.

For the cake:
  • 150

    grams (1¼ cups) cake flour, plus more for pan

  • 3

    large egg whites, room temperature

  • ½

    cup whole milk, room temperature

  • ½
  • 214

    grams (1 cup) white sugar

  • 1

    teaspoon baking powder

  • ½

    teaspoon kosher salt

  • 6

    tablespoons (¾ stick) salted butter, cut into 6 pieces, room temperature

For the glaze:
  • ¾

    cup whole milk, room temperature

  • 4

    ounces unsweetened chocolate, chopped

  • ¼

    cup refined coconut oil

  • 124

    grams (1 cup) powdered sugar

  • teaspoon kosher salt

  • 225

    grams (2½ cups) unsweetened shredded coconut

Step 1 of 6

Prepare Oven and Cake Pan

cake flour for pan
3
large egg whites, room temperature
½
cup whole milk, room temperature
½
teaspoon vanilla extract

To make the cake, heat the oven to 325°F with a rack in the middle position. Mist the interior of an 8-inch square baking pan with cooking spray, dust with flour, then tap out the excess. Line with Kitchen parchment. In a 2-cup liquid measuring cup or small bowl, whisk together the egg whites, the milk and vanilla; set aside.

Step 2 of 6

Combine Ingredients For Cake Batter

150
grams (1¼ cups) cake flour
214
grams (1 cup) white sugar
1
teaspoon baking powder
½
teaspoon kosher salt
6
tablespoons (¾ stick) salted butter, cut into 6 pieces, room temperature

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt, then mix on low until combined, about 10 seconds. With the mixer running, add the butter one piece at a time.


Once all the butter has been added, continue mixing until sandy and no large butter pieces remain, 2 to 3 minutes. With the mixer still running, pour in all but ¼ cup of the egg-milk mixture and mix until combined.


Increase to medium-high and beat until light and fluffy, about 1 minute. Reduce to medium, then slowly add the remaining egg mixture, scraping the bowl once or twice.

Step 3 of 6

Bake Cake

Transfer the batter to the prepared pan and spread evenly. Bake until light golden brown and a toothpick inserted at the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes, then run a paring knife around the edges to loosen.


Invert the cake onto a large plate, lift off the pan and remove and discard the parchment. Re-invert the cake onto the rack to be right side up and cool completely, about 2 hours.

Step 4 of 6

Cut Cake Into Squares

Line a rimmed baking sheet with kitchen parchment. Using a serrated knife, trim off the edges of the cake, then cut the cake into 16 even squares. Place the squares on the prepared baking sheet, cover with plastic wrap and freeze until firm, at least 1 hour or up to 2 days.

Step 5 of 6

Make Chocolate Glaze

¾
cup whole milk, room temperature
4
ounces unsweetened chocolate, chopped
¼
cup refined coconut oil
124
grams (1 cup) powdered sugar
teaspoon kosher salt
225
grams (2½ cups) unsweetened shredded coconut

To make the glaze in a medium saucepan over high, bring 1 inch of water to a boil, then reduce to medium-low. In a medium heat-proof bowl that fits on top of the saucepan, combine the milk, chocolate and coconut oil.


Set the bowl on the saucepan, over the simmering water, and warm the mixture, whisking gently and occasionally, until melted and smooth. Remove the bowl from the pan, then whisk in the powdered sugar and salt; reserve the saucepan and warm water. Place the coconut in a small bowl.

Step 6 of 6

Coat Cake Squares

Remove the cake squares from the freezer. Using your fingers, dip 1 cake square into the chocolate and turn to coat each side, then scrape off any excess against the edge of the bowl. Toss in the coconut to coat on all sides, then return to the baking sheet.


Repeat with the remaining cake squares, chocolate glaze and coconut. If the glaze cools and becomes too thick, return the bowl to the saucepan and gently rewarm the glaze. Let the coated cakes stand until the glaze sets slightly, about 30 minutes.

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