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
Units
Scale
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
