Coconut Cake Squares (Lamingtons)
For this week’s Tried & True Tuesday, I am posting a new beloved dessert, COCONUT CAKE SQUARES!!!
I had my first flavor of a heaven pictured above, a few years ago, through the holidays within my friend Sandi’s home. Sandi can be my buddy that also distributed the Homemade Sourdough Ranch Pretzels , Texas Caviar and Fiesta Corn Salsa dishes. She distributed this yummy dessert again at her last barbecue. These delicious little beauties reminded me of the dessert Natalie of NorthShore Times from New Zealand, and Mel of Mellywood’s Mansion from Australia, are constantly raving about – small sponge cakes dipped in chocolate icing and rolled in coconut known as Lamingtons. After getting the Coconut Wedding cake Squares recipe, I did a quick Google search….it turns out they are LAMINGTONS! Now I understand the love fest these two have because of this fantastic dessert. Delicate, delicious, oh so good. So good in fact, it’s the only dessert I’m asking for on my 40th birthday. 40 yummy cakes with 40 candles…all for me. I’m kidding of course, I’ll share…well….maybe.
Coconut Cake Squares
1 Box of Light Wedding cake – Bake according to package within a 9×13 baking dish lined with foil and sprayed with non-stick cooking spray.
1 cup Hershey’s Cocoa (unsweetened)
1 1/4 glass Sugar
2 cups Great Macaroon Coconut
Directions – (see important tips below)
Bake cake as directed and cool.
Place cake in freezer until frozen.
Within a sauce pan, combine cocoa, sugar and water and bring to a boil over low heat. Boil for 5 minutes, stirring often (mixture will be thin). Great to room temperatures.
Next, remove cake from freezer and trim into squares or bars. Dip the squares one at a time in the chocolate mixture, completely covering the cakes, after that place on cooling rack to drain.
Next, move the cakes in coconut, being sure to coat the entire surface of the squares very well. Place finished cakes in tupperware or on the cookie sheet or cooking dish – be sure to range whatever you utilize with wax paper. It is possible to stack the coconut squares by placing wax paper among the levels. Place cakes back in freezer. Remove from fridge thirty minutes before offering. ENJOY!
When baking the wedding cake, line the complete baking dish with foil, leaving enough foil over the edge so you can grab it after baking and freezing. Make sure to coating the foil well with non-stick cooking spray. You certainly do not need to flour the foil.
Cut the wedding cake while it’s still frozen. Take away the frozen cake through the pan by getting the foil, raising and placing it on a flat surface for slicing (cookie sheet or reducing board).
Whenever using the cake squares, you will need to move fast! You intend to work with the wedding cake while it’s freezing, otherwise the cake will begin to fall apart when dipping. Try carrying out FOUR at the same time – dip in chocolate mix, drain and quickly roll them in coconut. Two forks function great when dipping and rolling them. Also, place some polish paper or paper towel under your chilling rack to capture the delicious chocolate dripping below.
It is possible to bake the wedding cake a few days before making the bars. You can also make the chocolates mixture per day head and shop it within the fridge. Be sure to stir prior to dipping.
These cakes are very easy to help to make therefore darn good. In the event that you make them, please stop by and i want to know what you think.
Thanks so much for visiting!
i’ve never heard of lamingtons but they audio amazing! and great directions too 🙂
Wamda Ann @ Memories by the Mile
I host a link party that starts on Tuesday’s @
Would love for you yourself to come over.
My sister Mel frm Mellywoods mansion recommended your blog to me.
(Thinking of beginning a food blog of my own) anyway I was having a look and noticed the lamingtons within your part bar – so of course I had to check on them away. YUMMMM!! Appears like you did an awesome work… The picture is literally making me starving for them right now… Filled with raspberry jam (jelly?) and cream.. Divine!! But my all period favourite would have to become the Pink Lamingtons, essentially exactly the same but rather than choc dipped, they are dipped in raspberry (or strawberry) jelly (jello?) seriosuly check them out – I guarantee you you won’t regret it!!! 🙂
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