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Milk Street Bowtie Lamingtons

Lamingtons

16 Individual cakes

4½ hours 50 minutes active

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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).

16

Individual cakes

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.

4½ hours

50 minutes active

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
¼ teaspoon table 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
Pinch teaspoon table 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

  • ¼

    teaspoon table 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

  • Pinch

    teaspoon table salt

  • 225

    grams (2½ cups) unsweetened shredded coconut

Directions

Lamingtons

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