Easy Lamingtons Recipe from Australia
Lamingtons are an Australian sponge cake covered in chocolate and coconut. They are a delicious treat with a unique look that’s sure to impress guests. Give this recipe a try!
Servings 25
Calories 268kcal
Ingredients
Sponge Cake
- 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
- 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 icing sugar sifted
- ⅛ tsp salt
- 12 oz desiccated coconut
Instructions
Making The Cake
- Preheat the oven to 350˚F. Grease and flour an 8x8 pan, lining the base of the pan with parchment paper.
- Beat 4 eggs, 1 cup sugar and 1 tsp vanilla with an electric mixer for about three minutes until the eggs turn pale and thicker.
- Sift 1 ⅓ cup flour and 1 ½ tsp baking powder into the wet mixture and use a spatula or wooden spoon to gently mix to combine.
- Add 1 stick 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.
Make The Frosting
- Add 4 tbsp melted butter into a large bowl. Whisk continuously while pouring in ¾ cup whole milk.
- Whisk in ½ cup cocoa powder until combined. Then whisk in 3 cups icing sugar until combined.
- Finally add in 1/8 tsp 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!
Notes
This is a family recipe that comes from my Australian friend, Katelyn. Thank you, Katelyn!
Copyright The Foreign Fork. For educational or personal use only.
- Refrigerated Items: Eggs, Unsalted Butter
- Pantry Staples: Granulated Sugar, All Purpose Flour, Powdered Sugar, Vanilla
- Additional Items: Semi-sweet Chocolate chips, Desiccated coconut
- Most Lamington experts agree that perfect-looking Lamington takes 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.
- 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. 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.
- 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
Serving: 1serving | Calories: 268kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 71mg | Potassium: 130mg | Fiber: 3g | Sugar: 24g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg