I made lamingtons as part of my Australian cooking adventure to coincide with my vacation to the land down under. As part of a dinner club menu this is a fun way to remember a past vacation or dream about a future one.
Coating in chocolate and coconut: 30 minutesminutes
Total Time: 1 hourhour35 minutesminutes
Servings: 16squares
Author: Cinde Little
Ingredients
Gluten Free CAKE FLOUR BLEND
277gramswhite rice flour(2 cups + 6 tablespoon + ½ Tbsp)
48gramsbrown rice flour(⅓ cup)
110grams potato starch(⅔ cup)
53gramstapioca starch(6 Tbsp)
1½tablespoonskim milk powder
LAYER CAKE
1cupwhole milk
½cupbutter, melted
5egg whites
2teaspoonvanilla
2cupsgluten free cake flour (recipe above)
1¼cupssugar
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
¾teaspoonxanthan gum
CHOCOLATE SAUCE
2cupsicing sugar
⅓cupcocoa
3tablespoonbutter
½cupmilk
COCONUT
1½cupsdesiccated coconut
Prevent your screen from going dark
Instructions
Gluten Free CAKE FLOUR
Measure all ingredients in a large bowl. Whisk to combine well. Use in any cake or muffin recipe.
LAYER CAKE
Preheat oven to 350°F with rack in the center of the oven.
Lightly grease an 8-inch square cake pan or line with parchment paper.
Pour milk in 2-cup measuring cup, add melted butter, egg whites and vanilla. Whisk together.
In large bowl of an electric mixer add flour, sugar, baking powder, baking soda, salt and xanthan gum. Whisk to combine.
Pour all but ½ cup of milk mixture to dry ingredients. Mix on medium speed until pale and fluffy, about 1½ minutes, scraping down sides as needed. Reduce speed to medium-low, add remaining milk mixture and continue beating until incorporated, 1 minute.
Pour batter into prepared pan using a spatula to smooth the top.
Bake in preheated oven for 45 minutes or until browned on the edges and pulling away from the sides of the pan.
Transfer to a wire rack and cool completely. Remove cake from pan.* Cut cake into 2” squares and set aside. Can be done 1 day in advance.
CHOCOLATE SAUCE
Place icing sugar, cocoa, butter and milk in a small saucepan over low heat. Stir until smooth. Remove from heat and set aside.
ASSEMBLY
Place a baking rack on a cookie sheet and set aside.
Put coconut in a shallow bowl.
Dip cake pieces into warm chocolate sauce turning to coat all sides. Next dip cake squares in the coconut and turn to coat all sides. Place lamingtons on a baking rack to set. Refrigerate until ready to serve.
Notes
Cake Baking Tip: When my cake has a dome in the center I simply cut it off making the cake flat on top. (I usually eat it just like that. Quality control.)