Introduce your guests to an Australian staple of cubed vanilla cake dipped in chocolate frosting and coconut.
Chocolatier Tip: High-quality chocolate looks as appetizing as it tastes. It has a smooth, glossy finish without looking artificial. This appearance is the result of tempering, so the chocolate, especially the cocoa butter, needs to be cooled evenly. Properly tempered chocolate appears glossy and melts in your mouth.
Substitution: For a less sweet version, switch the milk chocolate in the icing for Lindt EXCELLENCE 90% Cacao Dark Chocolate.
- 1 cup (250 mL) granulated sugar
- 5 large eggs
- 2 tsp (10 mL) pure vanilla extract
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- ¼ tsp (1 mL) salt
- ¼ cup (60 mL) unsalted butter, melted and cooled
- ¾ cup (180 mL) milk
- 1 bar (100 g) Lindt SWISS CLASSIC Milk Chocolate, chopped
- 4 cups (1 L) icing sugar
- 3 cups (750 mL) unsweetened medium desiccated coconut
Preheat oven to 350°F (180°C). Grease and line bottom and sides of a 9 x 13-inch (23 x 33-cm) metal baking pan with parchment paper.
Combine granulated sugar, eggs and vanilla in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with an electric hand mixer), and beat on high speed until tripled in volume and very pale, about 8 to 10 minutes.
In a small bowl, whisk together flour, baking powder and salt. Sift flour mixture over egg mixture. Using a rubber spatula, fold in flour mixture. Fold in cooled butter. Pour batter into prepared pan and bake until top is golden and a toothpick inserted into the centre of the cake comes out clean, about 30 minutes. Leaving cake in pan, set on a wire rack. Let cool completely.
While cake cools, make icing. Heat milk in a small pan until scalding hot (don’t boil). Place Lindt SWISS CLASSIC Milk Chocolate in a large bowl. Pour hot milk overtop. Let sit 2 minutes. Whisk until smooth. Whisk in icing sugar and let cool.
Once cake is cool, remove from pan and slice into 24 equal-sized pieces, each about 2 inches (5 cm) square. Place desiccated coconut on a baking sheet. Dip a cake square in the cooled icing, coating all sides, and let excess drip off. Coat square in coconut. Place on a wire rack. Continue with remaining squares. Refrigerate until icing has set, about 30 minutes.