These beautiful little treats are called Lamingtons – Native to Australia they are tiny fluffy buttery sponge cakes with a berry center, coated in dark chocolate and covered in coconut. I LOVE them! Absolutely one of my favorite tiny treats ever!

INGREDIENTS :

For the Butter Cake – 

• 3 Eggs
• 300g (1.2 cups) sugar
• 350g (1.5 cups) flour 
• 2 tsp baking powder
• 150ml milk 
• 50g butter (melted & cooled)

For the coating –

• 200g dark chocolate
• 20g butter
• 250g desiccated coconut

Filling – 

• 200g Frozen berries of your choice ( I used raspberries, strawberries and passion fruit – all frozen)
• 150g sugar
• 50ml water

METHOD : 

For the Butter cake – 

1. Turn your oven on to 175C (350F) and line a baking tray with baking paper.
2. In a stand mixer or with a handheld mixer, which on full speed the eggs and sugar until light in color and fluffy in texture.
3. In a separate brown whisk the flour and baking powder together and then sieve it into the sugar/egg mixture. On slow speed mix the flour until incorporated.
4. Take your melted butter and add the milk to it, whisk it a little then pour it into the batter. On slow speed incorporate the butter/milk until fully combined, making sure not to over whisk. 
5. Then pour the batter onto the prepared tray and bake for 30 min, or until golden brown in color and a cake tester comes out clean. 
6. Take out and leave to cool completely.
7. While your cake cools, make the berry filling. In a medium sized saucepan, add in the frozen berries, sugar and water. Stir over medium heat until the berries are super soft. Strain them (to catch all the seeds) in a clean bowl throw a sieve and then pour back into the saucepan to simmer on Lowe heat for about 7-8 min until it thickens. Leave to cool in the fridge.
8. Once cooled, slice the cake in half (as my baking tray is a rectangle, once I slice in half I have two squares). 
9. Generously spread berry filling over one half. Then gently place the other half ontop so you kind of sandwich the two together.
10. Cut the cake evenly into squares. These are now your Lamington squares. Now at this point you can do one of two things – 1) freeze your lamingtons before coating, which goes faster for coating OR 2) coat them directly, while fresh, which can be more messy, but still worth it (this is what I did)
11. Melt your chocolate together with the butter, mix and set aside. Pour the coconut in a bowl and set aside. Dip each Lamington square in the chocolate first and coat all sides. Then dip into the coconut and cover all sides. Leave in fridge to set. Repeat with all your Lamington squares.

Enjoy!