Lamingtons Recipe

This classic Australian treat combines fluffy vanilla sponge cake, rich chocolate coating, and a generous layer of coconut for a dessert that’s both impressive and surprisingly simple to make. Lamingtons are perfect for afternoon tea, bake sales, or anytime you need a sweet treat that looks like you spent hours in the kitchen (when you actually didn’t!).

Why You’ll Love This Recipe

• Perfectly Balanced Textures: Sink your teeth through the crisp coconut exterior into moist, tender cake for a delightful contrast in every bite.
• Make-Ahead Friendly: These little squares of joy actually taste better the next day when the flavors have had time to meld together.
• Crowd Pleaser: There’s something irresistible about these treats – I’ve never met anyone who can stop at just one!
• No Fancy Equipment Needed: Just basic baking tools and a little patience are all you need to create these bakery-worthy treats.

this Recipe

Ingredients You’ll Need

• All-purpose flour: The foundation of our cake, providing structure without weighing it down. Be sure to measure accurately for the perfect texture.
• Baking powder: Our leavening agent that gives the sponge its light, airy texture.
• Salt: Just a touch enhances all the other flavors and balances the sweetness.
• Unsalted butter: Adds richness and moisture to the cake. Always use unsalted so you can control the salt level.
• Superfine sugar: Also called caster sugar, it dissolves more easily than granulated sugar, resulting in a finer crumb.
• Eggs: Provide structure, moisture, and help bind everything together. Room temperature eggs incorporate much better than cold ones.
• Vanilla extract: Adds that wonderful aromatic flavor that makes homemade cakes so special.
• Whole milk: Adds moisture and creates a tender crumb. The fat content matters here!
• Powdered sugar: Creates a smooth, glossy chocolate coating that sets beautifully.
• Cocoa powder: Unsweetened gives the chocolate coating deep flavor without being overly sweet.
• Desiccated coconut: The signature coating that gives lamingtons their distinctive look and texture. Make sure it’s fresh for the best flavor.

Variations

Jam-Filled Lamingtons

Split each cake square horizontally and spread a thin layer of raspberry or strawberry jam in the middle before coating with chocolate and coconut.

Chocolate Lamingtons

Add 2 tablespoons of cocoa powder to the cake batter for chocolate sponge lamingtons with double the chocolate impact.

Modern Twists

Replace the traditional coconut coating with crushed pistachios, sprinkles, or even freeze-dried strawberry powder for a colorful variation.

Mini Lamingtons

Cut the cake into smaller bite-sized squares for elegant petit fours perfect for parties.

How to Make Lamingtons

Step 1: Prepare the Cake

Preheat your oven to 350°F (180°C). Take time to properly prepare your 8×12-inch pan with grease and parchment paper that extends over the sides – this is your insurance policy for easy cake removal later! Whisk together flour, baking powder, and salt in a bowl, setting the stage for a perfectly balanced cake.

Step 2: Create the Batter

Beat the butter and sugar until truly light and fluffy – don’t rush this step! This creates air pockets that make your cake tender. Add eggs one by one, giving each time to incorporate fully. Alternate between flour mixture and milk, starting and ending with flour, mixing just until combined to avoid a tough cake.

Step 3: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top for even baking. Bake for 18-20 minutes, looking for that golden color and clean toothpick test. Let it cool in the pan initially, then invert onto a rack to cool completely – patience is key here as warm cake will fall apart in the coating stage.

Step 4: Prep for Coating

Once completely cool, cut your cake into 24 equal squares. If the edges are crisp, trim them off for a consistent texture. Line a baking sheet with parchment and set a wire rack on top to catch chocolate drips, and pour your coconut into a shallow bowl for easy rolling.

Step 5: Create the Chocolate Coating

Whisk together powdered sugar, cocoa powder, butter, and boiling water until gloriously smooth. The coating should be thin enough to dip but thick enough to cling to the cake squares.

Step 6: Dip and Roll

Using a fork (never your fingers!), dip each cake square into the chocolate icing, allowing excess to drip off before rolling in coconut. Place on the prepared rack to set for about 20 minutes.

Pro Tips for Making the Recipe

• Chill the cake: For easier handling, wrap the cooled cake in plastic and refrigerate for an hour before cutting into squares.
• Work quickly but carefully: The chocolate icing will start to set as it cools, so have your assembly line ready before you start dipping.
• Two-fork method: Use one fork to dip the cake in chocolate and another clean one to transfer it to the coconut for less messy fingers.
• Keep the icing warm: Place your bowl of chocolate icing over a pan of hot water to keep it from thickening too quickly during the dipping process.
• Let them mature: If you can resist, lamingtons actually taste better the next day when the moisture from the icing has had time to further soften the cake.

How to Serve

Lamingtons are traditionally served at room temperature alongside a cup of tea or coffee. Their versatility makes them perfect for various occasions:

Afternoon Tea

Arrange on a tiered cake stand with cucumber sandwiches and scones for a proper Australian-inspired afternoon tea.

Dessert Table

Pair with fresh berries and whipped cream for a more substantial dessert option.

Breakfast Treat

They make a delightful special-occasion breakfast alongside fresh fruit and coffee.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container at room temperature, placing parchment paper between layers to prevent sticking. They’ll stay fresh for 3-4 days, actually improving in flavor and texture after the first day.

Freezing

Lamingtons freeze beautifully! Place in a single layer on a baking sheet until frozen, then transfer to a freezer container with parchment between layers. They’ll keep for up to 3 months.

Reheating

No need to reheat – simply thaw frozen lamingtons at room temperature for about an hour before serving. For a special touch, microwave room temperature lamingtons for 10 seconds for that just-made warmth.

FAQs

Why did my cake turn out dry?
Dry cake usually comes from overmeasuring flour or overbaking. For perfect results, weigh your flour if possible or spoon it lightly into measuring cups. Also, check your cake a few minutes before the suggested baking time since ovens vary.

Can I make lamingtons ahead for a party?
Absolutely! Lamingtons actually taste better after sitting for a day, as the moisture from the icing continues to soften the cake. Make them up to two days ahead and store in an airtight container at room temperature.

My chocolate icing keeps hardening while I’m working. What should I do?
The icing naturally thickens as it cools. Simply add a splash of hot water and stir until you reach the right consistency again. You can also place your bowl of icing over another bowl of hot water to keep it fluid longer.

Can I use sweetened coconut instead of desiccated coconut?
While traditional lamingtons use desiccated (unsweetened) coconut, you can use sweetened in a pinch. Just be aware that the final treat will be significantly sweeter, and the texture will be different as sweetened coconut is typically moister.

Final Thoughts

There’s something truly special about homemade lamingtons that store-bought versions simply can’t match. The contrast between the light sponge, rich chocolate, and textured coconut creates a treat that’s greater than the sum of its parts. Whether you’re introducing friends to this Australian classic or reconnecting with a childhood favorite, these lamingtons are sure to bring smiles all around. Go on, treat yourself and your loved ones to this delightful little cake that proves sometimes the simplest pleasures are the most satisfying!

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