Description
Lamingtons are a classic Australian dessert made with soft sponge cake squares coated in rich chocolate icing and rolled in desiccated coconut. Perfect for tea-time, parties, or as a delightful treat.
Ingredients
Units
Scale
For the Cake:
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- 1 3/4 cup all-purpose flour (210g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (113g)
- 1 cup superfine sugar (caster sugar) (200g)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk (120ml)
For the Chocolate Icing:
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- 4 cups powdered sugar (icing sugar) (480g)
- 1/3 cup unsweetened cocoa powder (25g)
- 1 tablespoon unsalted butter
- 1/2 cup boiling water (120ml)
For the Coating:
- 3 cups desiccated coconut (240g)
Instructions
- Prepare the Cake: Preheat the oven to 350°F (180°C). Grease an 8×12-inch cake pan and fully line with parchment paper, letting the excess extend over the sides.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl using an electric hand mixer or a stand mixer with a paddle attachment, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Incorporate Eggs and Vanilla: Add the eggs, one at a time, beating until combined between each addition. Scrape down the sides as needed and beat in the vanilla extract.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add a third of the flour mixture, followed by half of the milk. Repeat the process, alternating the remaining flour mixture and milk until fully combined, scraping down the bowl as needed.
- Bake the Cake: Pour the batter into the prepared pan and bake for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a cooling rack, remove the parchment paper, and let it cool completely. Cut the cooled cake into 24 (2-inch) squares, trimming off any crisp edges if needed.
- Make the Icing: In a medium bowl, whisk together powdered sugar, cocoa powder, butter, and boiling water until smooth.
- Prepare the Coating: Line a baking sheet with parchment paper and place a wire rack on top. Pour desiccated coconut into a shallow bowl.
- Coat the Cake Squares: Using a fork to handle each square, coat the cake pieces in the chocolate icing. Allow the excess icing to drip off before rolling them in the coconut to coat evenly. If the chocolate icing hardens, stir in a splash of hot water to restore the desired consistency.
- Dry the Lamingtons: Place the coated cake squares on the prepared rack to dry completely, about 20 minutes. Store the cooled Lamingtons in an airtight container at room temperature for 3 to 4 days before serving.
Notes
- Weigh the flour for accuracy to avoid a dry sponge cake. If using cups, fluff the flour, spoon it into the measuring cup, and level it off with a knife.
- Use room temperature ingredients for best results. Take eggs and butter out an hour before starting, or warm eggs in a bowl of warm water and follow tricks to soften butter quickly.
- For larger portions, you can bake the recipe in a 9×13-inch pan. Reduce the baking time and begin checking at 15 minutes.
- If the chocolate icing hardens, simply add a splash of hot water and stir until smooth.
Nutrition
- Serving Size: 1 piece
