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Lamingtons

Lamingtons

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    1 d 1 h 55 m
bme

bme

Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
  2. Sift together the flour, baking powder, and salt. Set aside.
  3. Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  4. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
  5. To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
  6. Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AussieCook
165

AussieCook

12/21/2003

It may help users to know that Australian colonial cooks used this recipe to freshen up STALE cake. Storing the cake overnight in a tin is sometimes not enough to firm the cake prior to icing. I suggest leaving it on the cooling rack, uncovered, on your kitchen bench overnight. This helps prevent the crumbling that one reviewer had problems with. Also cutting the cut into squares of not more than about 7cm helps. It is true that we Australians like to split the lamingtons in half and fill with whipped cream to make an old fashioned tea cake but some also like to split the cake before icing and sandwich the halves together again with a layer of strawberry jam. This is much easier to ice if your cake is quite firm. I have never met a lamington I did not like and this recipe is no exception!

DEBSLAM
91

DEBSLAM

7/7/2003

Great recipe. As an Aussie i have tasted my fair share and these were a hit at an "aussie themed party in vienna". i froze them before cutting and coating and it prevented any crumbling. worth giving a try again if it didn't turn out the first time. cut in bite size pieces for a party and freeze. can freeze with chocolate and coconut and take out in the morning.

VIK_FAM
75

VIK_FAM

9/24/2003

I am from Australia and this is a great Lamington recipe. These are traditionaly served split in half with cream in the middle, just like Nana used to make, yum. Thanks for the great recipe.

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