This is the the Hot Milk Sponge Cake cut up, “skinned” and ready to be dipped in the chocolate sauce.
You only need a shallow amount of sauce in the bottom of a bowl. Refill as necessary. This keeps the sauce from getting crumby and thick.
Roll the chocolate dipped cake piece in the coconut and repeat the process until all the cake pieces are coated.
Here’s a tray of finished chocolate Lamingtons. I brought these to a church potluck and they disappeared in record time.
These have been coated with the chocolate syrup. That’s my favourite coating.
A tray of chocolate, strawberry and caramel Lamingtons.
A nice party tray.
A sample of each kind. The coating keeps the cake moist and delicious.
