This Australian favourite is so delicious. Lamingtons remind me of my childhood and the run up to Eid. I remember spending many an evening icing Lamingtons at both home and at my aunts house dipping bits of cake in chocolate and coconut.
In this recipe, a buttery moist sponge cake is dipped in chocolate icing and coated in desiccated coconut.
Lamingtons
For this recipe, i tested 2 cakes. One adapted from Flour and Stone where Eggs are whisked with sugar until the volume has tripled and then Flour and Butter are folded in gently.
I then made the traditional recipe which calls for a soft, light, fluffy buttery sponge cake coated all over with chocolate icing and coconut. In it butter and sugar are beaten till light and fluffy. Eggs are added 1 by 1 and then the Flour is folded in.
I also made 2 different coatings - one with a passionfruit puree and one with the traditional chocolate icing. I loved both equally!
How to make Lamingtons
Heat the oven to 180C/160C fan/GM4.
Beat butter sugar and vanilla till light and fluffy.
Add eggs 1 at a time beating between each addition.
Fold in the flour bit by bit.
Stir in the Milk bit by bit.
Pour batter into lined tin. Bake for 25-30 minutes.
At this stage you can leave the cake to cool for 10 minutes before removing from the tin and leaving overnight to rest or leave to cool for a while and then place in the fridge or freezer.
To make the icing, warm the milk and butter. Add to icing sugar and cocoa powder and stir until smooth.
Cut cake into squares.
Place cake on fork or similar and pour over icing or sip into icing until fully coated. Dredge in coconut.
Continue with remaining pieces and leave to set on a wire rack for 1 hour.
Tips to make Lamingtons
You can place the cooled cake in the fridge or freezer before icing to make it easier to handle.
More Cake Recipes:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Lamingtons
This Australian favourite is so delicious. Lamingtons remind me of my childhood and the run up to Eid. I remember spending many an evening icing Lamingtons at both home and at my aunts house dipping bits of cake in chocolate and coconut.
In this recipe, a buttery moist sponge cake is dipped in chocolate icing and coated in desiccated coconut.
Ingredients
Cake
- 125 g Butter
- 200 g Caster Sugar or Granulated
- 1 tsp Vanilla Paste
- 3 Eggs
- 240 g Self Raising Flour
- 135 ml Milk
Topping
- 1 tbsp Butter
- 120 ml Milk
- 425 g Icing Sugar
- 4 heaped tbsp Cocoa Powder
- 250 g Dessicated Coconut
Instructions
Cake
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Preheat oven to 180 ° C/160 °C Fan or Gas Mark 4.
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Grease and line a 20x30cm rectangular baking tin.
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Cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well in between each addition.
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Fold in flour bit by bit.
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Add milk bit by bit and fold in.
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Scrape the batter into the tin. Bake in the preheated oven for 25 - 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
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Allow to cool for 10 minutes and then turn out onto a wire rack to cool completely. Store covered overnight.
Topping
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Heat Milk and Butter in a pot till melted.
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Combine icing sugar and cocoa in a bowl. Stream in the milk and butter and whisk together to form a smooth icing.
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Cut the cake into 20 - 24 squares.
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Place coconut in a large bowl.
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Use a fork to dip cooled cake squares into the icing. Then place cake in coconut.
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Continue with remaining cake pieces. Place on a wire rack over a tray or a sheet of greaseproof paper and leave to set for 1 hour.
Recipe Notes
Tips to make Lamingtons
You can place the cooled cake in the fridge or freezer before icing to make it easier to handle.
How to Serve
There are 3 ways to serve these:
You can ice them and add coconut (flakes or desiccated). Like in this recipe.
Or you can fill them with jam and cream.
You can also pipe a chocolate or puree into the centre.
How Long Can You Keep Lamingtons?
These keep well for up to a week in an airtight container.
They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Alternative Puree made with Passion Fruit
- Add 250g Passion Fruit Puree to a pan over medium heat, with the juice and zest of 2 limes, 125g Butter and 90g Sugar. Once melted remove from the heat.
- Whisk 3 Egg Yolks with 90g Sugar until thickened and stir in 25g CornFlour.
- Add Egg yolk mixture to passion fruit mixture and whisk together.
- Place the pot back on the heat and whisk continuously for 5 -6 minutes.
This recipe is adapted from Delicious Magazine.
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