Lamington Bites (Coconut Sponge)

Ingredients

• 1 recipe Sponge Cake
• 200 g Chocolate
• 2 cups Coconut Flakes
• 2 tbsp Butter
• 1/4 cup Milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bake the 1 recipe Sponge Cake according to its instructions. Allow the sponge cake to cool completely on a wire rack for at least 1 hour; this prevents it from crumbling when cut.
2. 2Cut the cooled sponge cake into small, bite-sized cubes, approximately 2.54 cm square.
3. 3Place the 200 g Chocolate and 2 tbsp Butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Heat gently, stirring occasionally, until both the chocolate and butter are completely melted and smooth. Alternatively, microwave the chocolate and butter in 30-second intervals, stirring between each, until melted and smooth. This should take about 2-3 minutes.
4. 4Stir the 1/4 cup Milk into the melted chocolate and butter mixture until it is fully combined and the chocolate glaze is smooth.
5. 5Dip each sponge cake cube into the smooth chocolate glaze, ensuring it is fully coated. Use a fork or a small skewer to help lift the cake cube out of the glaze.
6. 6Immediately after dipping, place the coated cake cube into the 2 cups Coconut Flakes. Roll the cube around to generously coat all sides with the coconut flakes.
7. 7Place the coconut-coated cake bites onto a clean wire rack set over a baking sheet. Allow the Lamington Bites to set at room temperature for about 15-20 minutes, or until the chocolate glaze is firm to the touch.
8. 8Transfer the Lamington Bites to a clean plate or container and refrigerate for at least 30 minutes before serving to allow them to firm up completely.

Related Guides