German Chocolate Lamingtons!
If you're not familiar with lamingtons, they are a dessert from Australia. They consist of typically a yellow sponge cake that is dipped in a chocolate sauce and rolled in desiccated coconut.
For me, this dessert is something my grandfather would make for us my entire life. I never knew them as lamingtons but as coconut bars! I always thought this was one of those desserts that was created by my grandfather in his bakery. But actually it was only a few years ago that I discovered I wasn't the only one in the world that had ever eaten these...(awkward)
My grandfather would always make a batch of half chocolate cake and half vanilla cake. In my younger vanilla loving years, surprisingly I only liked the chocolate ones! I would always stick mine in the freezer and eat it while it was still really cold.
Normally I make just a regular batch of the lamingtons- chocolate cake, chocolate sauce, and coconut shreds. This batch however, I decided to up the coconut goodness even more by adding a layer of German chocolate coconut filling in between!
Like I said before, the best way to eat them is definitely straight out of the freezer, just barely frozen. I love making a double batch and throwing them in there to enjoy whenever!
The most important part of making these German chocolate lamingtons is letting the cake dry out and get stale the day before making them. This allows the chocolate sauce to really seep into the cake itself and keeps it super moist (and extra chocolatey!)
These are mine and my family's absolute favorite dessert ever, I hope you try them and love them as much as I do!
This cake is also the base of these chocolate marshmallow cupcakes!
German Chocolate Lamingtons
- ⅓ cup oil
- 1 tbsp vanilla
- ¾ cup brown sugar
- ¼ cup sugar heaping
- ½ tsp salt
- ⅓ cup greek yogurt
- 3 tbsp cocoa powder
- 1 egg
- 3.5 ounces flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ cup coffee, hot
- 1 cup dessicated coconut
- ¼ cup oat milk
- ¼ cup brown sugar
- 1 egg yolk
- 2 tbsp butter
- ¼ cup packed shredded coconut
- 2 tbsp chopped pecans
- 1 cup dark chocolate chips
- 1 ½ tbsp butter
- ⅔ cup oat milk
- In a mixing bowl, add the sugars, vanilla, salt, yogurt, and oil. Mix well to combine.
- Add the cocoa powder and mix to combine, then add the egg. Scrape down the bowl and mix until all of the lumps are out.
- Sift the flour, baking powder, and baking soda and add to the mixing bowl. Mix until just combined.
- Add the hot coffee and mix well. Pour into parchment lined square baking pan and bake at 325 for 15-20 minutes, or until a toothpick comes out clean. Let cool completey and leave out overnight to dry out.
Making the Chocolate Sauce
- In a bowl over a pot of boiling water, add the chocolate, butter and milk. Stir frequently until the chocolate is melted. Let cool.
Making the German Chocolate Filling
- In a small pot, add all the ingredients except the coconut and pecans and heat on medium low, stirring constantly. Let it boil for 3-4 minutes until it starts to thicken then remove from heat and add the pecans and coconut. Let cool before using.
Assembling the Bars
- Cut the chocolate cake into even sized squares.
- Smear some of the german filling on the top of one half and place the second cake half on top. Press down to secure.
- Using a fork, dip each one into the chocolate sauce, making sure its compeltely coated.
- Place the bar into the dessicated coconut and turn it over with the fork to completely coat the sides. Place on a wire rack to dry. Then place in the freezer before enjoying!