A mash-up of two favourites: Australia's own national cake dipped and coated in the chocolate milk from the classic cocoa cereal, dusted with coconut.
- 5 eggs
- 130 g caster sugar
- 160 g self-raising flour
- 25 g melted butter
Cocoa pop milk
- 225 g Cocoa Pops
- 1 litre milk
- 50 g caster sugar
- 25 g cocoa powder
- 3 sheets titanium strength gelatine leaves
- 250 g dark chocolate (63 per cent cocoa solids), chopped
- 160 ml milk
- 100 g icing sugar
- 50 g unsalted butter
- 75 g Cocoa Pops, coarsely crushed
- 75 g shredded coconut
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 9 squares.
Standing time: 30 minutes
Chilling time: overnight
- For the sponge, preheat the oven to 180ºC. Lightly grease the base and sides of a 22-cm square baking tin (or similar) and line with baking paper, leaving the sides overhanging.
- Place the eggs and sugar in a stand mixer fitted with the whisk attachment and whisk for 8-10 minutes or until very thick and fluffy.
- Sift the flour into a bowl, then sift again over the egg mixture and fold in gently. Gently fold in the melted butter until just combined. Pour the batter into the lined tin, smooth the top and bake for 25-30 minutes or until golden and just cooked. Remove from the oven and stand until cool.
- For the Cocoa Pop milk, place all the ingredients except the gelatine into a bowl. Stir to combine, then stand for 30 minutes. Strain the milk, pressing down on the Cocoa Pops to extract as much milk as possible. You should get about 750 ml (3 cups) chocolate milk. Pour 250 ml (1 cup) milk into a saucepan and stir over low heat until warm.
- Meanwhile, soak the gelatine sheets in a bowl of cold water for 5 minutes or until soft. Stir into the warm milk until dissolved, then remove from the heat and pour in the remaining chocolate milk and stir to combine well.
- Using a large, serrated knife, cut the sides off the sponge, then cut the sponge into nine even squares, about 7 cm each. Place a wire rack over a tray. Working one at a time, briefly dip the sponge pieces into the chocolate milk to coat all over, then place on the wire rack. Use a skewer to poke a few holes in the top of each lamington and pour over a little of the remaining milk to ensure the lamingtons are nicely soaked but not soggy. Cover and refrigerate overnight to set.
- When ready to coat, place all the glaze ingredients in a heatproof bowl set over a saucepan of just-simmering water. Stir until melted and smooth.
- For the coconut mix, combine the crushed Cocoa Pops and shredded coconut on a tray.
- To coat, pour most of the glaze over the top and sides of the lamingtons while still on the wire rack. Working one at a time, dip the base of the lamington in the remaining chocolate glaze (so that all sides are covered).
- Place on the tray with the coconut mix and sprinkle the mix to evenly coat the lamingtons. Place on a clean wire rack over a tray, repeat for the remaining lamingtons and refrigerate for 30 minutes or until set.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.