Get ready to fall in love with these delightful little squares of heaven! Lamingtons are an iconic Australian treat that’s about to become your new favorite dessert. Trust me, once you try these fluffy, chocolate-coated, coconut-covered cakes, you’ll wonder how you ever lived without them!
Why You’ll Love This Recipe
- Irresistibly Delicious: The combination of soft sponge cake, rich chocolate icing, and sweet coconut is simply divine.
- Perfect for Sharing: These bite-sized treats are ideal for parties, picnics, or afternoon tea with friends.
- Surprisingly Simple: Don’t let their fancy appearance fool you – Lamingtons are surprisingly easy to make!
Ingredients You’ll Need
- All-purpose flour: The foundation of our fluffy sponge cake.
- Baking powder: For that perfect rise.
- Salt: Just a pinch to enhance all the flavors.
- Unsalted butter: For richness and moisture in the cake.
- Superfine sugar: Also known as caster sugar, it dissolves easily for a smooth texture.
- Eggs: They bind everything together and add structure.
- Vanilla extract: For that subtle, sweet flavor we all love.
- Whole milk: It keeps our cake moist and tender.
- Powdered sugar: The base of our luscious chocolate icing.
- Cocoa powder: For that deep, chocolatey goodness.
- Desiccated coconut: The classic Lamington coating that adds texture and sweetness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to mix things up? Try these tasty twists:
- Jam-filled: Cut the cake squares in half and spread with raspberry jam before coating.
- Chocolate chip: Add a handful of mini chocolate chips to the cake batter.
- Flavored icing: Try adding a drop of peppermint or orange extract to the chocolate icing.
How to Make Lamingtons
Step 1: Bake the Cake
Whip up a simple vanilla sponge in your prepared pan. It’ll be ready in no time!
Step 2: Cool and Cut
Let the cake cool completely, then cut it into neat little squares.
Step 3: Prepare the Icing
Mix up that irresistible chocolate icing. It should be glossy and smooth.
Step 4: Dip and Roll
Here’s where the fun begins! Dip each cake square in the chocolate icing, then roll it in coconut.
Step 5: Set and Serve
Let your Lamingtons set on a wire rack, then serve and enjoy!
Pro Tips for Making the Recipe
- Chill Out: Pop your cake in the fridge for an hour before cutting and coating. It’ll be much easier to handle!
- Fork It: Use a fork to dip the cake squares in the chocolate icing. It’s less messy and gives better coverage.
- Quick Dip: Don’t let the cake soak in the icing, or it’ll fall apart. A quick dip is all you need.
How to Serve
Lamingtons are perfect on their own, but why not make it a real treat?
- Serve with a dollop of whipped cream and fresh berries for a decadent dessert.
- Pair with a hot cup of tea or coffee for a classic Australian afternoon tea.
- Stack them up on a pretty cake stand for an impressive party centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your Lamingtons in an airtight container at room temperature for up to 3 days.
Freezing
These little cakes freeze beautifully! Wrap them individually and freeze for up to 2 months.
Reheating
No need to reheat – just let frozen Lamingtons thaw at room temperature for about an hour before serving.
FAQs
Can I use a different type of coconut?
While desiccated coconut is traditional, you can use shredded coconut for a chunkier texture. Just make sure it’s unsweetened!
My icing is too thick. What should I do?
No worries! Just add a splash of hot water and stir until you reach the right consistency. Remember, it should be thin enough to coat the cake but thick enough to stick.
Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. You might need to adjust the liquid slightly, so keep an eye on the batter consistency.
How do I stop the cake from crumbling when I dip it?
Make sure your cake is completely cool before dipping. If it’s still giving you trouble, try freezing the cake squares for 15-20 minutes before coating.
Lamingtons are a true crowd-pleaser that anyone can master. With their soft cake, rich chocolate, and coconut coating, they’re sure to become a staple in your baking repertoire. So why not give them a try? Your taste buds will thank you!
Print
Lamingtons Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
Lamingtons are a beloved Australian dessert consisting of soft, fluffy sponge cake cubes coated in chocolate icing and rolled in desiccated coconut. This classic treat is perfect for afternoon tea, picnics, or as a delightful homemade gift.
Ingredients
For the Cake:
- 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:
- 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 oven and pan: 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 fitted with a paddle attachment, beat the butter and sugar together until light and fluffy, 2 to 3 minutes.
- Add eggs and vanilla: Add the eggs, one at a time, beating until combined between each. Stop to scrape down the sides as needed. Beat in the vanilla.
- 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, alternating between another third of the flour mixture and the remaining milk until both are fully combined. Stop to scrape down the bowl occasionally. Pour batter into the prepared pan.
- Bake the cake: Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes. Invert onto the cooling rack, remove the parchment paper and let cool completely.
- Cut the cake: Once cooled completely, cut the cake into 24 (2-inch) squares. (Trim off the edges if they are a bit crisp.)
- Prepare the icing: In a medium bowl, whisk together sugar, cocoa powder, butter, and boiling water until smooth.
- Set up for coating: Line a baking sheet with parchment and place a wire rack on top. Pour desiccated coconut into a small shallow bowl.
- Coat the lamingtons: Using a fork to move the pieces of cake, coat the cake squares in the icing. Allow the excess icing to drip off before moving to the coconut and rolling to coat. Place the coated cake square onto the prepared rack to dry. Repeat with remaining cake squares.
- Let dry and serve: Let dry completely before serving, about 20 minutes. Store in an airtight container at room temperature for 3 to 4 days.
Notes
- Weigh the flour for the most accurate measurement to avoid a dry sponge cake.
- Use room temperature ingredients for best results.
- This recipe can also be baked in a 9×13-inch baking pan with a shorter baking time.
- If the chocolate icing hardens while coating, add a splash of hot water and stir until it reaches the desired consistency.
Nutrition
- Serving Size: 1 lamington
- Calories: 230g
- Sugar: 30g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
