Lamington Balls

Lamington Balls

Lamingtons—cake squares coated in chocolate and coconut, sometimes layered with jam—are a down-under classic. This recipe is my spin on the treat I fell in love with during a year spent living in New Zealand and Australia. They’re a bite-sized nostalgic sweet that’s perfect for sharing. Keep a batch on hand for teatime, lunchboxes or everyday snacking.   Makes 35 to 40 cake balls 

Ingredients:

Cake Balls
1/2 cup (125 mL) unsalted butter, melted, cooled
1 1/2 cups (375 mL) 2% or whole milk, divided
3 eggs
1 package (375 g) vanilla cake mix such as Betty Crocker
2/3 cup (150 mL) good-quality raspberry jam

Chocolate Coconut Coating
2 cups (500 mL) unsweetened shredded desiccated coconut
1 tbsp (15 mL) unsalted butter
1 cup (250 mL) semi-sweet chocolate chips
1/2 cup (125 mL) 2% or whole milk, at room temperature
2 cups (500 mL) icing sugar, sifted
1/4 tsp (1 mL) coconut extract

Directions;

For the cake balls, preheat oven to 350°F (177°C). Grease a 9 x 13-inch (23 x 33-cm) baking pan.

In a large mixing bowl, whisk butter, 1 cup (250 mL) milk and eggs until combined. Add cake mix and whisk until thoroughly combined. Pour batter into prepared pan and bake, according to package directions, until cake is golden brown. Remove from oven, place on 

a wire rack and cool completely.

Remove cooled cake from pan and transfer to a large mixing bowl. Using a hand mixer, break down cake so it looks slightly thicker than coarse sand. Add remaining 1/2 cup (125 mL) milk and jam. Mix until milk is absorbed and some small streaks of jam remain—dough should come together when squished.

Using a 1-oz ice-cream scoop, scoop the dough into 35 to 40 2-tbsp (30-mL) balls. Roll balls neatly in your hands and transfer to a parchment-lined baking sheet. Freeze cake balls until solid, at least 

3 hours.

For the coating, place coconut in a medium-size bowl and set aside.

In a heatproof bowl set over a pan of gently simmering water, heat butter and chocolate, stirring occasionally, until melted. Whisk in milk, icing sugar and coconut extract until combined. It should be smooth and runny, but still a bit viscous. Remove bowl from water bath.

Working 5 to 6 at a time, pierce frozen cake balls with toothpicks 

and dip into chocolate sauce, letting excess drip off. Set them in coconut to set partially, 30 to 60 seconds. Remove toothpicks and 

roll balls in coconut. Transfer coated balls to a cooling rack to set fully.

Store in an airtight container at room temperature for up to 4 days, or
refrigerate up to 1 week.

Makes 35 to 40 cake balls