Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
4½ hours 50 minutes active
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).
For the cake:
grams (1¼ cups) cake flour, plus more for pan