- 1 pound bittersweet chocolate, finely chopped
- 2 cups almond milk
- 1 pound cake
- 2 cups unsweetened shredded dried coconut
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.
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.