Makes 16
While the exact origin of this recipe and why these chocolate-coconut coated squares of cake are called Lamingtons isn't clear, there's no question that these treats make a fine dessert or after-dinner indulgence with coffee.
  • 1 pound bittersweet chocolate, finely chopped
  • 2 cups almond milk
  • 1 pound cake
  • 2 cups unsweetened shredded dried coconut
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Place the chocolate in a large bowl. Bring the almond milk to a simmer in a small saucepan, then remove from heat and pour over chocolate. Stir to melt chocolate; set aside.

Square off pound cake by slicing off top and sides to make a rectangular shape, then cut cake into 16 cubes, each about 2-inches wide.

Spread coconut on a large plate; set aside. Set a wire rack over a rimmed baking sheet to catch excess chocolate and arrange cake cubes on rack so that they don't touch. Spoon chocolate over cake, turning as needed to cover all sides of each piece. (The chocolate that drips onto the baking sheet can be poured back into the bowl and reused.) Working with one at a time, gently roll each piece of cake in coconut to coat, then transfer to a clean wire rack as done and set aside to let chocolate set, 30 minutes to 1 hour. Once the Lamingtons have set, store in an airtight container in the refrigerator.
Nutritional Info: 
Per Serving: Serving size: about 1 square, 290 calories (200 from fat), 23g total fat, 14g saturated fat, 45mg cholesterol, 105mg sodium, 28g carbohydrates, (4 g dietary fiber, 12g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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