Lamingtons is a delicious treat and it takes me back to my childhood days. My mom used to make these for us kids in our house. Maybe this is also where my love for becoming a Chef started? Who knows? Any how, I know lamingtons with a chocolate sauce, but I have also discovered you can make a lovely strawberry variation as well as a snow flake variation. Lamingtons need a solid cake as base, otherwise the cake with crumble too much when working with the syrup and the desiccated coconut. And the cake must be cooled very well. If it is too hot, it will crumble too and leave a mess. A quick note on the syrup as well: The cake must not be dipped in the chocolate syrup for too long.To be creative at kiddies parties, colour the desiccated coconut with food colouring to fit in well with the colour scheme of the party! Or use food colouring and colour the cake into the colour of choice. It leaves a nice surprise after the first bite discovering the beautiful colour scheme inside! This recipe is from my chef school days, back at Warwick Chef School. and I would like to dedicate this one to them. I used to make them quite a lot for our Afrikaans group finger functions at Augusta Kleinbosch Guest Farm.
Serves: 24 Prep time: 10 Minutes Cook time: 60 Minutes Ready in: 70 Minutes
Nutrition: Calories 83 Carbs: 14.93g Protein: 1.42g Fat: 2.11g