Get ready to dive into the world of sweet, chocolatey, coconutty goodness with this amazing Lamingtons recipe! If you’ve never tried these Australian treats before, you’re in for a real treat. Trust me, once you make these, you’ll wonder how you ever lived without them!
Why You’ll Love This Recipe
- Delightfully Delicious: These little squares of heaven are the perfect balance of soft cake, rich chocolate, and sweet coconut. It’s like a party in your mouth!
- Surprisingly Simple: Don’t let their fancy appearance fool you – these are actually super easy to make. Perfect for impressing guests without breaking a sweat!
- Versatile Treat: Great for afternoon tea, dessert, or even breakfast (I won’t judge!). They’re also perfect for bake sales or potlucks.
Ingredients You’ll Need
- All-purpose flour: The foundation of our cake. Make sure to measure it correctly for the perfect texture.
- Baking powder: Our leavening agent, giving the cake its lovely lift.
- Salt: Just a pinch to enhance all the flavors.
- Unsalted butter: For richness and that irresistible buttery flavor.
- Superfine sugar: Also known as caster sugar, it dissolves easily for a smooth cake batter.
- Eggs: The binding agent in our cake. Room temperature is best!
- Vanilla extract: For that warm, aromatic flavor we all love.
- Whole milk: Adds moisture and richness to the cake.
- Powdered sugar: The base of our chocolate icing.
- Cocoa powder: For that deep, chocolatey goodness in the icing.
- Desiccated coconut: The final touch that makes a Lamington a Lamington!
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
- 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 for extra chocolate goodness.
- Lemon zest: Add some lemon zest to the cake batter for a zingy twist.
- Vanilla icing: Swap the chocolate icing for vanilla if you prefer.
How to Make Lamingtons
Step 1: Bake the Cake
Preheat your oven and prepare your pan. Mix your dry ingredients, then cream butter and sugar. Add eggs and vanilla, then alternate adding flour mixture and milk. Pour into the pan and bake until golden.
Step 2: Cool and Cut
Let the cake cool completely, then cut into squares. This is crucial for the next steps!
Step 3: Make the Chocolate Icing
Whisk together powdered sugar, cocoa, butter, and boiling water until smooth and glossy.
Step 4: Dip and Roll
Here’s where the fun begins! Dip each cake square in the chocolate icing, then roll in coconut. It might get a bit messy, but that’s part of the charm!
Step 5: Let Set
Place your coated Lamingtons on a wire rack to set. Resist the urge to eat them all immediately (if you can)!
Pro Tips for Making the Recipe
- Weigh your flour for the most accurate results.
- Use room temperature ingredients for the best cake texture.
- If your chocolate icing starts to thicken, just add a splash of hot water to thin it out.
- Don’t rush the cooling process – patience is key for perfect Lamingtons!
How to Serve
Lamingtons are perfect on their own with a cup of tea or coffee. For a more indulgent dessert, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream.
Make Ahead and Storage
Storing Leftovers
Store in an airtight container at room temperature for 3-4 days. They’ll still taste great, but the coconut might soften a bit.
Freezing
You can freeze uncoated cake squares for up to 3 months. Thaw before coating with chocolate and coconut.
Reheating
These are best served at room temperature, so no need to reheat!
FAQs
Can I use regular granulated sugar instead of superfine sugar?
While superfine sugar is ideal, you can use regular granulated sugar. The texture might be slightly different, but your Lamingtons will still be delicious!
My cake turned out dry. What went wrong?
The most common culprit is overmeasuring the flour. Try using a kitchen scale for accuracy, or if using cups, make sure to fluff, spoon, and level your flour.
Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free blend. You might need to adjust the liquid slightly, so keep an eye on the batter consistency.
How long do Lamingtons stay fresh?
They’re best eaten within 3-4 days, but let’s be honest – they probably won’t last that long!
There you have it – your guide to making perfect Lamingtons! Don’t be intimidated by the multiple steps; each one is simple, and the result is so worth it. So go on, give it a try! Your taste buds will thank you, and you’ll be the star of your next get-together. Happy baking!
Print
Lamingtons Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 lamingtons 1x
- Category: Desserts
- Method: Baking
- Cuisine: Australian
Description
Lamingtons are a beloved Australian dessert featuring soft sponge cake cubes coated in chocolate icing and rolled in desiccated coconut. This classic recipe yields a perfect balance of textures and flavors, making it an ideal treat for afternoon tea or special occasions.
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.
- The recipe can be baked in a 9×13-inch pan with a shorter baking time.
- If the chocolate icing hardens while coating, add a splash of hot water and stir to reach the desired consistency.
Nutrition
- Serving Size: 1 lamington
- Calories: 210kcal
- Sugar: 25g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
