Chocolate Lamington cake

Calling all chocolate and coconut lovers….

The cake will keep for about three days in the fridge. Bring to room temperature before serving.

Makes 1 large layer cake|Baking time 20-25 minutes|Good for entertaining

Chocolate hot milk sponge

1 ¾ cups (260 grams) flour
½ cup (50 grams) cocoa
4 teaspoons baking powder
Pinch salt
1 cup (250 mls) milk (preferably whole)
1/3 cup (83 mls) sunflower oil
4 large eggs
1¼ cups (275 grams) granulated white sugar
1 teaspoon chocolate or vanilla extract

  1. Pre-heat oven to 180 degrees Celsius
  2. Grease and line two 23 cm round cake tins
  3. Sift flour, cocoa, baking powder and salt together. Set aside
  4. Bring milk and oil to boil over medium heat
  5. While waiting for milk and oil to heat up, beat eggs and sugar together (about 2 minutes)
  6. Add boiling milk/oil to egg mixture in a steady stream while beating constantly
  7. Add dry ingredients and beat on low-speed for 20 seconds, then mix with a wooden spoon until incorporated
  8. Fold in chocolate or vanilla extract and divide between prepared cake tins
  9. Bake for 20-25 minutes until a cake tester comes out clean
  10. Cool for 5 minutes before turning out onto a wire rack to cool completely
  11. Once cool divide each cake layer in half horizontally and spread each layer with icing

Chocolate Icing
250 grams plain chocolate (approximately 50% cocoa solids)
1 cup (250 mls)  cream
250 grams unsalted butter
200 grams desiccated coconut toasted

  1. Bring cream to boil, once cream begins to bubble remove from heat and stir in chocolate and a knob of butter. Leave to cool.
  2. Whisk the remaining butter until fluffy and whisk in cooled chocolate mixture.
  3. Divide the mixture into 4 and spread over each cake layer, sprinkle over toasted coconut  – see note below
  4. Note: toast coconut over the hob in a large frying pan but keep stirring every few minutes as it can catch quickly, you want a nice golden colour. Make sure the coconut is cool before sprinkling over the cake