When two classic recipes merge together the result is nothing short of delicious. To make these lamington butterfly cakes you will also need to make 1 portion of this passionfruit sponge recipe (don’t worry, it’s easy!).
Top tips
- Keep things tidy by using one hand for the chocolate mixture and the other for the coconut, or use a slotted spoon to dip, turn and coat the cakes in the chocolate mixture.
- If preferred, use medium-sized muffin pans – you will make more lamingtons.
- It’s best to make lamingtons just before serving.
Looking for more lamington recipes?
Ingredients
Method
Preheat oven to moderate 180°C. Lightly grease 9 holes of 2 x 6-hole Texas muffin pans.
Make 1 quantity of Passionfruit Sponge, omitting passionfruit icing and cream. Pour mixture into recesses or prepared pans until ⅔ full.
Bake for 20-25 minutes, until sponge springs back when touched lightly with a fingertip. Cover a wire rack with a clean tea towel, then turn out cakes. Cool completely.
Chocolate sauce. Sift icing sugar and cocoa together into a large heatproof bowl. Blend milk and butter in. Sit bowl over a pan of gently simmering water, stirring until smooth.
Place coconut in a large bowl. Coat each sponge in chocolate sauce (see tip). Transfer to a coconut, tossing to coat evenly. Stand on a wire rack to harden.
When coating is firm, use a sharp-pointed knife to cut a circle from top of each cake. Slice circle in half to make two “wings”. Fill cavities with cream. Place wings on top.
You might need
You might also like to make this banana slab cake:
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