Lamingtons
Tender sponge cake cut into squares, dipped in chocolate icing, and coated in coconut. Lamingtons are a beloved Australian tea-time treat with a soft crumb and a light chocolate shell.
Prep
40m
Cook
30m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Cake
- 250gAll-Purpose Flour
- 10gBaking Powder
- 2gSalt
- 120gUnsalted Butter (softened)
- 180gWhite Sugar
- 3pcsEgg
- 5mlVanilla Extract
- 150mlWhole Milk
Coating
- 300gPowdered Sugar
- 40gCocoa Powder
- 60gUnsalted Butter
- 120mlWhole Milk (warm)
- 200gDesiccated Coconut
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F). Grease and line a square cake tin.
- 02
Whisk together the all-purpose flour, baking powder, and salt.
- 03
Beat the softened unsalted butter with the white sugar until pale and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- 04
Fold in the dry ingredients, alternating with the whole milk, until the batter is smooth.
- 05
Spread the batter in the tin and bake until the cake is lightly golden and springs back when touched. Cool completely, then cut into squares.
- 06
Sift the powdered sugar and cocoa powder into a bowl.
- 07
Melt the unsalted butter, stir in the warm whole milk, then whisk this mixture into the dry ingredients to make a smooth icing.
- 08
Dip each cake square into the chocolate coating, let the excess drip off, then roll it in the desiccated coconut.
- 09
Set the lamingtons on a rack until the coating is no longer sticky.
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