Though we definitely had plenty of Easter desserts – including these cookies, frosted sugar cookies that my mom made, strawberry charlotte that my mother-in-law made, and a banana cream pie, I had one more to make. My sister requested lamingtons for her birthday, and since that was back in March, I decided that Easter was the perfect time to make them since we’d all be there to celebrate (and, because you can never have too much dessert)! After last year’s butterbeer cake and the puffle cake from the year before that, I thought these sophisticated little coconut cakes were the perfect way to celebrate my little sister’s special day. And, since the two of us are just a little bit obsessed with nutella, I just had to use that as the filling. I adapted the sponge cake and frosting recipes from David Lebovitz’s; the resulting cakes were perfection in my book, and my sister agreed. We hope you enjoy them, too! Have a great weekend!
Adapted from here.
For the sponge cake:
- 6 large eggs, at room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/3 cup cake flour
- 5 Tbsp unsalted butter, melted and at room temperature
For the filling:
- 1/2 cup nutella, divided
For the icing:
- 4 ounces semisweet chocolate, chopped
- 2 Tbsp unsalted butter
- 1/2 cup milk
- 1 1/3 cups powdered sugar
- 1 1/3 Tbsp cocoa powder
- 2 Tbsp boiling water
- 3 cups shredded coconut
To make the sponge cake, spray an 8″ baking dish with cooking spray and line the bottom with parchment paper. Preheat the oven to 350 degrees. In the bowl of a stand mixer, whip together the eggs and sugar on high speed for about 8 minutes, until thick and pale and the batter drops from the whip in a ribbon. Then, on medium speed, beat in the vanilla.
Fold the flour into the egg mixture with a rubber spatula by sifting over the top as you fold. Then, fold in the butter just until no streaks are visible.
Pour the batter into the prepared dish.
Bake 30 minutes or until the cake begins to pull away from the sides of the pan. Let cool completely before removing from the pan.
When cool, remove the cake from the pan and peel off the parchment paper. Trim the edges. Cut the cake in half vertically to make two rectangles. Then, using a very sharp knife, cut each rectangle in half. For each rectangle, spread 1/4 cup nutella over the bottom half, and then place the other half on top to make two layered cakes.
Cut each rectangle in half vertically again, and then cut horizontally into 10 squares per rectangle so that you end up with 20 filled squares.
To make the icing, melt together the chocolate, butter, and milk either in the microwave or in a sauce pan on the stove. Whisk in the powdered sugar and cocoa powder until smooth. Whisk the boiling water into the icing.
Put the coconut into a large bowl. Using a spoon or your hands, quickly dip each lamington into the chocolate icing. Once coated, place them in the bowl of coconut and toss to coat. Let sit at room temperature until the icing firms up a bit.
Makes 20 nutella-filled lamingtons.