Easy Lamingtons Recipe

Lamingtons stacked together on a plate with bright pink flowers garnished on the side.

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Lamingtons are a classic Australian dessert that features a sponge cake covered in chocolate and coconut. They can be hard to get right but this article will give you all the information you need to make this Easy Lamingtons Recipe and impress Aussies and foreigners alike.

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 30

Assembly Time 15

Total Time 1

Servings

Calories 236kcal

Author Alexandria Drzazgowski

Equipment

8x8 Glass Dish
Oven Mitt
Electric Hand Mixer
Parchment Paper
Shallow Bowl(s)
Pot(s)
Sifter

Ingredients

Sponge Cake Ingredients

4 eggs
1 cup granulated sugar
1 tsp vanilla extract
1 ⅓ cup all purpose flour
1 ½ tsp baking powder
1 stick unsalted butter melted

Topping Ingredients

4 tbsp butter melted and rested for a few minutes so it is not scorching hot
¾ cup whole milk room temperature
½ cup cocoa powder
3 cups powdered sugar sifted
⅛ tsp salt
12 oz desiccated coconut

Instructions

Cake Instructions

Preheat the oven to 350˚F. Grease and flour an 8x8 pan, lining the base of the pan with parchment paper.
Beat the eggs, sugar and vanilla with an electric mixer for about three minutes until the eggs turn pale and thick.
Sift the flour and the baking powder into the wet mixture and use a spatula or wooden spoon to gently mix to combine.
Add the melted butter into the mixture a little at a time and stir to combine.
Pour the mixture into the prepared baking pan. Bake for about 30 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool completely. You can even place it in the fridge to allow it to cool faster.

Frosting Instructions

Add the melted butter into a large bowl. Whisk continuously while pouring in the whole milk.
Whisk in the cocoa powder until combined. Then whisk in the powdered sugar sugar until combined.
Finally add in the salt and whisk once more. This mixture should be a syrup-like consistency… Thinner than the cake batter but thicker than water.

Assembling the Lamingtons

Remove the cake from the pan. Using a large knife, cut the edges off of the cake so that it is a perfect square.
Cut the cake into 16-20 pieces, depending on how large you want your lamingtons.
Empty the coconut into a shallow bowl. Dip each lamington in chocolate and then roll in the coconut.
Let the lamingtons sit on a wire rack to cool for about one hour before enjoying!

Video

Notes

This is a family recipe that comes from my Australian friend, Katelyn. Thank you, Katelyn!

Cocoa Powder: I use standard cocoa powder for this recipe, but you can swap in natural cocoa powder for a milder, slightly fruity flavor, or Dutch-processed cocoa powder if you prefer a smoother, richer chocolate taste with less bitterness. If you want the boldest dark chocolate flavor possible, go for dark cocoa powder.
Desiccated Coconut: I made this for the first time with shredded coconut and my final result looked so sloppy. Desiccated coconut is finer and will decorate your desserts with a far cleaner look. Follow the instructions in the "How to Make Desiccated Coconut" section above for information on how to make it yourself if necessary.
Take your time: Perfect looking Lamingtons take time. Don’t try to bake the cake and apply the icing before the cake has fully cooled. It will not work. It’s best to bake the cake the day before you plan to serve.
Freeze your Cake: If you are having trouble with the final assembly of the cake, try freezing the cake pieces. This will make your cake firm and easier to handle and the cold will also help the icing become firm on the cake. Your cake will thaw as the icing continues to set. Make sure it is fully thawed before serving.
Cool Your Icing:Make sure your chocolate icing isn’t too hot when you try to assemble the pieces. If the icing is too hot it will run right off the cake while slightly cooled icing will give you a thicker layer.
Use the Right Coconut:The finer your coconut is shredded, the better it will stick to the icing. Some professional bakers will even sift their desiccated coconut so only the finest slivers get through.

Nutrition

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