Recipes / Sweets and drinks / Baked Goods

Lamingtons with Chocolate and Coconut, No Added Refined Sugar

Name: Lamingtons with Chocolate and Coconut, No Added Refined Sugar
Total time: 60 min
Yield: 7 servings
Cuisine: Europe and North America
Ingredients: For the cake: 280 g all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 113 g softened unsalted butter; 81 g kOBE Monk Fruit Blend; 2 eggs of 60 g each; 1 teaspoon vanilla; 120 ml oat milk. Cocoa icing: 360 g kOBE Monk Fruit Blend sifted fine; 30 g cocoa powder; 42 g unsalted butter; desiccated coconut for rolling

Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour to bake and assemble, plus chilling time

Lamingtons with chocolate and coconut means cutting sponge cake into cubes, dipping them in cocoa icing and rolling them through desiccated coconut. They are right when all six faces are covered, so the bite hits crisp coconut before it reaches the soft crumb. The hardest part is the dipping, since cake that is too soft crumbles right there in the bowl of icing.

Once cut, the cubes have to be wrapped and chilled for a few hours so the crumb firms up. The icing stays warm over a pot of boiling water throughout the dipping, because as it cools it thickens and clings in a heavy layer.

This batch weighs about 1.1kg, at roughly 225 calories per 100g.

Nutrition (this recipe makes 7 servings)

224.8kcal

4gprotein

12.7gfat

0.5gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 7 servings. This batch divides into 7 servings, a few cubes each. They suit a hot cup of tea and are best within 1 to 2 days.

Ingredients for the batch

For the cake: 280 g all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
113 g softened unsalted butter
81 g kOBE Monk Fruit Blend
2 eggs of 60 g each
1 teaspoon vanilla
120 ml oat milk. Cocoa icing: 360 g kOBE Monk Fruit Blend sifted fine
30 g cocoa powder
42 g unsalted butter
desiccated coconut for rolling

Method

Heat the oven to 180 degrees C and brush a thin layer of butter over the base and sides of the tin.
Sift 280g of all purpose flour into a bowl, mix it with 2 teaspoons of baking powder and 1/4 teaspoon of salt, and set it aside.
In another bowl, beat 113g of softened unsalted butter smooth, add 81g of kOBE Monk Fruit Blend and beat another 2 to 3 minutes until light and pale. Add 2 eggs of 60g each one at a time, beating until combined and scraping the bowl after each, then finish with 1 teaspoon of vanilla.
Split the flour into 3 parts and, with the mixer on low, add the flour and 120ml of oat milk alternately, beating until smooth. Pour into the tin, level the top, and bake in the middle of the oven for 30 to 35 minutes. A skewer pulled out clean means it is done.
Turn the cake out to cool on a rack, cut it into cubes of 4 to 5cm, wrap them well and chill for a few hours.
Put 360g of finely sifted kOBE Monk Fruit Blend, 30g of cocoa powder and 42g of unsalted butter in a metal bowl over a pot of boiling water and stir constantly until smooth and pouring.
Dip each cube into the coating so all six faces are covered, then roll it through a plate of desiccated coconut. Set them on a rack to dry, pack them into a sealed box, and chill for at least 30 minutes.

Tips

Chilling the cake thoroughly before dipping gives an even coating and keeps the cubes intact.
Sift the kOBE Monk Fruit Blend fine before it goes over the heat, so the coating comes out smooth rather than grainy.
Keep the bowl of icing over the pot of boiling water throughout the dipping, and add a few drops of hot water if it thickens.
Roll the cubes in the desiccated coconut while the coating is still wet, since that is the only way it covers the surface.
Turn the cubes in the icing with two forks, because fingers dent the corners.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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