Coconut cubes – Lamington

Ingredients for 1 servings:

• 700 g sugar
• 180 g butter
• 6 eggs
• ½ liter of milk
• 1 ½ packets of baking powder
• 900 g flour
• 400 g butter
• 400 g sugar
• 8 tbsp cocoa
• 24 tbsp milk
• 400 g coconut flakes

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

the recipe from the Chefkoch Foodcamp 2015 in Nuremberg

Set the oven to 175°C (350°F) top and bottom heat. For the pastry, cream together sugar and butter. Add the eggs. Then add the milk, baking powder, and flour and mix everything into a smooth pastry. Pour the pastry into a baking tray lined with baking paper with at least 5 cm edges. Bake on the middle rack for 30 minutes. Check that the pastry is cooked through with a skewer every 5-10 minutes until the pastry is cooked through. Remove the cake and let it cool completely. Bring the butter, sugar, cocoa, and milk to a boil in a large, shallow saucepan and let it cool to lukewarm. Using a long knife, cut off the top, curved section of the cake from the edge. Cut the bottom section into even cubes. The top pastry can, of course, be reused, but the cubes won’t be as nice and even. Put some of the coconut flakes on a large plate and refill as needed. Disposable gloves can be helpful in the next step. Now soak the cubes in the sauce on all sides and then scrape off any excess sauce on the side of the pan. Immediately roll them in the coconut flakes and place them on a sheet of baking paper. The coconut cubes – also called lamingtons in Australia – taste best slightly chilled. You can also cut them in half and fill them with your own cream.