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Microwave chocolate lamingtons

Microwave chocolate lamingtons

This cake recipe is one for the books.

  • Makes 30
  • Less than 30 minutes
 

INGREDIENTS

  • For the cake:
  • 1½ cups (225g) flour, sifted
  • 1½ Tbsp (22ml) baking powder
  • 1½ cups (300g) sugar
  • ⅓ cup (35g) cocoa powder
  • 1 Tbsp (15ml) instant coffee
  • 2 tsp (10ml) cinnamon
  • ½ tsp (3ml) salt
  • 3 eggs
  • ¾ cup (180ml) canola oil
  • 1 tsp (5ml) vanilla essence
  • 1½ cups (375ml) boiling water
  • For decorating:
  • 1 cup (130g) icing sugar
  • 3 Tbsp (22g) cocoa powder
  • 3 Tbsp (45ml) lemon juice
  • Pinch salt
  • 1 cup (100g) dessicated coconut

METHOD

  1. To make the cake, combine dry ingredients.
  2. Combine wet ingredients and add to the dry ones.
  3. Mix until smooth.
  4. Spray a 2L square or rectangular microwave-safe dish with nonstick spray.
  5. Pour batter into dish and cook in the microwave for 12 minutes (for an 800-watt microwave).
  6. Leave to cool.
  7. Remove from dish and cut into 30 squares.
  8. Mix decorating ingredients (except for the coconut) together until smooth.
  9. Coat each block with icing, then roll in the coconut and serve.
  10. SPLURGE: Roll lamingtons in 2 cups (500ml) toasted and chopped hazelnuts.
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