Coconut Cake Squares (Lamingtons)
Because of this week’s Tried & True Tuesday, I am sharing a new favourite dessert, COCONUT CAKE SQUARES!!!
I put my first flavor of the heaven pictured over, a couple of years ago, through the holidays at my friend Sandi’s home.
Sandi is usually my buddy that also shared the Homemade Sourdough Ranch Pretzels , Tx Caviar and Fiesta Corn Salsa dishes. She distributed this yummy dessert once again at her last barbecue. These delicious little beauties reminded me of the dessert Natalie of NorthShore Days from New Zealand, and Mel of Mellywood’s Mansion from Australia, are constantly raving about – little sponge cakes dipped in delicious chocolate icing and rolled in coconut called Lamingtons. After obtaining the Coconut Cake Squares recipe, I did an instant Google search….it turns out they’re LAMINGTONS! Now I am aware the like fest these two have for this wonderful dessert. Delicate, delicious, oh so excellent. So good in fact, it’s the one and only dessert I’m asking for on my 40th birthday. 40 yummy cakes with 40 candles…almost 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 inside a 9×13 cooking dish lined with foil and sprayed with nonstick cooking spray.
1 cup Hershey’s Cocoa (unsweetened)
1 1/4 cup Sugar
2 cups Great Macaroon Coconut
Directions – (see important suggestions below)
Bake wedding cake as directed and cool. Place wedding cake in fridge until frozen.
Inside a sauce pan, combine cocoa, sugar and water and provide to a boil over low heat. Boil for 5 minutes, stirring frequently (mixture will be thin). Great to room temperatures.
Next, remove wedding cake from freezer and trim into squares or bars. Dip the squares one at a time in the delicious chocolate mixture, completely layer the cakes, after that place on air conditioning rack to drain.
Next, move the cakes in coconut, being sure to coat the complete surface of the squares well. Place finished cakes in tupperware or on a cookie sheet or cooking dish – be sure to line whatever you use with wax paper. You can stack the coconut squares by placing wax paper in between the layers. Place cakes back in freezer. Remove from refrigerator 30 minutes before offering. ENJOY!
When baking the wedding cake, Cauliflower Risotto Wegmans line the entire baking dish with foil, leaving plenty of foil over the edge in order to grab it after baking and freezing. Make sure to layer the foil well with nonstick cooking spray. You do not need to flour the foil.
Cut the cake while it’s still frozen. Remove the frozen wedding cake from your pan by grabbing the foil, raising and putting it on a set surface for trimming (cookie sheet or reducing board).
Whenever using the wedding cake squares, you need to move fast! You intend to work with the wedding cake while it’s freezing, otherwise the cake will start to break apart when dipping. Try doing FOUR at the same time – drop in chocolate mix, drain and quickly roll them in coconut. Two forks function great when dipping and rolling them. Also, place some wax paper or paper towel under your air conditioning rack to capture the chocolates dripping below.
You can bake the wedding cake a few days before making the bars. You can even make the delicious chocolate mixture per day mind and store it within the fridge. Make sure to stir well before dipping.
These cakes are very easy to produce and so darn good. If you make them, make sure you stop by and let me know what you think.
Thanks so much for visiting!
i’ve never heard about lamingtons but they audio amazing! and great directions as well 🙂
Wamda Ann @ Memories with the Mile
I host a link party that begins on Tuesday’s @
Would love for you yourself to come over.
My sister Mel frm Mellywoods mansion recommended your site to me.
(Thinking of starting a meals blog of my very own) anyway I had been having a look and noticed the lamingtons in your side bar – so needless to say I had to check them away. YUMMMM!!
Looks 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 time favourite would need to end up being the Green Lamingtons, essentially exactly the same but instead of choc dipped, they are dipped in raspberry (or strawberry) jelly (jello?) seriosuly check them out – I promise you you will not regret it!!! 🙂
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