Lamingtons

Embrace a taste of Australia with this Homemade Lamingtons Recipe! Delightful sponge cakes, dipped in smooth chocolate and rolled in desiccated coconut.

Course Dessert

Cuisine Australian

Keyword Lamingtons

Prep Time 30

Cook Time 20

Resting Time 30

Total Time 1 20

Servings Lamingtons

Calories 233kcal

Author Samantha Pickthall

Ingredients

Sponge Cake

1 cup (150g/5.3oz) all-purpose flour, scoop & leveled
1/4 cup cornstarch, or cornflour
1 1/2 tsp baking powder
40 g unsalted butter
3 large eggs, at room temperature
1/2 cup caster sugar
1/2 cup whole milk, at room temperature

Chocolate Icing

2 cups powdered sugar
1/3 cup natural unsweetened cocoa powder
20 g unsalted butter, melted
2/3 cups boiling water

Coconut Coating

1 1/2 cups desiccated coconut

US Customary - Metric

Instructions

Sponge Cake

Preheat Oven & Prep Tray: Set oven to 180ºC (356ºF). Grease and line a 8-inch x 12-inch (20cm x 30cm) cake pan, leave overhang to easily remove cake. Set aside.
Mix Dry Ingredients: Sift together the flour, cornflour, and baking powder in a medium size bowl. Set aside.
Prepare Butter: Melt the butter and set it aside to cool slightly, without letting it solifify.
Beat Eggs: In a stand mixer or with an electric hand beater, beat room temperature eggs for 1 minute and 30 seconds until light and frothy.
Add Sugar: Gradually add the sugar, 1/3 at a time, beating for 15 seconds after each addition. Scrape down the sides.
Test Consistency: Lift the whisk and drizzle the batter in a figure 8 shape. The batter should form thick ribbons and briefly hold its shape atop the mixture. See the provided image in the blog post for reference.
Add Butter and Milk: Gently fold in melted butter and milk without over-mixing, ensuring to keep as much air as possible in the batter.
Fold in Flour: Sift in half of the flour mixture and gently fold into the eggs, then repeat with the remaining flour. Fold until no streaks of flour remain, avoiding over-mixing.
Transfer Batter: Pour the batter into the lined pan, smooth the top out evenly.
Bake: Bake for 18-20 minutes. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate Icing

Prepare Icing: Mix icing sugar and cocoa in a medium size mixing bowl. Add melted butter and boiling water, whisk until smooth.

Coconut Coating

Prep Coconut: Spread coconut on a tray or in a shallow bowl.

Assemble Lamingtons

Cut Sponge Cake: After cooling, slice the cake into 15 squares (see image in post for guidance). Position the cakes on a wire rack set over a baking tray or lined with baking paper to catch any drips during the icing process.
Dip in Chocolate: Coat each cake square in chocolate icing using a fork, letting the excess drip off.
Coat in Coconut: Place the square into the coconut and move it around to coat. Transfer it to the wire rack. Repeat process with remaining cake squares.
Set: Let lamingtons set at room temperature for 30 minutes to set. Enjoy!

Notes

Store: In an airtight container, at room temperature for 2-3 days or in the refrigerator for 3-4 days. Bring them to room temperature before serving for the best flavor and texture.

Freeze: Wrap Lamingtons individually, place them in an airtight container and freeze for up to 1 month.

Thaw: To thaw, place in the refrigerator for several hours or at room temperature until fully thawed.

Nutrition