CHOCOLATE-COCONUT CAKE BITES (LAMINGTONS)

Chocolate-Coconut Cake Bites (Lamingtons) image

Take a bite of Chocolate-Coconut Cake Bites (Lamingtons) for a sweet treat. These chocolate lamingtons are sprinkled with just the right amount of coconut!

Provided by My Food and Family

Time 1h24m

Yield 18 servings

Number Of Ingredients 10

Ingredients

5 Tbsp. butter, divided
2 eggs
1/2 cup granulated sugar
1/2 tsp. vanilla
2/3 cup flour
3/4 tsp. baking powder
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1/2 cup milk
2 oz. BAKER'S Unsweetened Chocolate, coarsely chopped
2 cups powdered sugar

Steps:

Heat oven to 350ºF.
Melt 1/4 cup (4 Tbsp.) butter; set aside. Spray 8-inch square pan with cooking spray; cover bottom of pan with parchment. Spray with additional cooking spray. Beat eggs, granulated sugar and vanilla in medium bowl with hand mixer on high speed 3 min. or until thickened and pale yellow in color. Sift flour and baking powder over egg mixture; stir gently just until blended. Gently stir in melted butter in batches until well blended. Pour into prepared pan.
Bake 12 to 14 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen from sides of pan with knife. Invert cake onto wire rack; gently remove pan and parchment. Cool cake 20 min. Meanwhile, spread coconut into single layer on rimmed baking sheets; bake 5 min. or until dried but not browned. Cool completely.
Cut cake into 36 pieces, each about 1-1/2 inches square. Microwave milk in microwaveable measuring cup on HIGH 1 min. or until heated through. Place chocolate and remaining butter in large bowl. Add milk; let stand 1 min. Whisk until chocolate and butter are completely melted and mixture is well blended. Add powdered sugar, 1 cup at a time, whisking after each addition until well blended.
Place all coconut on same baking sheet. Cover empty baking sheet with parchment. Use fork to dip cake pieces, 1 at a time, in chocolate glaze, turning to evenly coat each cake piece with glaze; shake cake gently over bowl to remove excess glaze. Hold cake over coconut-covered baking sheet while sprinkling cake with coconut, turning to evenly coat all sides of cake with coconut; place on parchment-covered baking sheet. Let stand until chocolate glaze is firm.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g