Delectable Australian Lamington Tower: Mouthwatering Chocolate-Dipped Coconut Delights
Discover the ultimate Aussie dessert with our Delectable Australian Lamington Tower recipe. This easy-to-make, mouthwatering treat combines fluffy sponge cake, raspberry jam, and decadent chocolate all rolled in toasted coconut flakes for a sensory delight that's perfect for any gathering or as an indulgent snack at home.
Allergens
Eggs, Milk, Gluten
Ingredients
- 1. 4 large eggs 2. 3/4 cup caster sugar 3. 1/2 cup milk 4. 1 1/2 cups all
- purpose flour 5. 2 tsp baking powder 6. Pinch of salt 7. 1/2 cup raspberry jam 8. 2 cups desiccated coconut, toasted 9. 200g dark chocolate 10. 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8 inch square baking pan.
- In a large bowl, whisk together eggs, sugar, and milk until well combined.
- Sift in flour, baking powder, and salt mix until smooth.
- Pour batter into prepared pan and bake for 25 minutes or until golden and a toothpick inserted comes out clean.
- Let the cake cool completely in the pan.
- Cut the cooled cake into 1 inch cubes.
- Heat jam in a small bowl and set aside.
- Dip each cube into the warmed raspberry jam, then roll in desiccated coconut to coat evenly.
- Place dipped cubes on a wire rack to cool.
- Chop chocolate and place it in a heatproof bowl.
- Heat cream in a saucepan until simmering. Pour hot cream over the chocolate, let stand for 2 minutes, then stir until smooth.
- Dip dipped and coated cubes into melted chocolate and return to wire rack. Allow excess chocolate to drip off.
- Refrigerate the Lamington Tower for about 15 minutes before serving to let the chocolate set.
Chef’s Insight
A perfect fusion of classic Australian flavors and modern dessert techniques!
Notes
This recipe creates a visually stunning and delicious dessert that's perfect for gatherings or as an indulgent treat at home.