Lamingtons Recipe
Delicious Lamingtons are perfect for fans of chocolate and coconut! Squares of sponge cake are dipped in chocolate icing and coated in coconut for an Australian dessert anyone will love.
Servings 24
Calories 267kcal
Equipment
- Mixing Bowls
- Electric mixer
- Cake pan
- Baking Sheet
- Wire rack
Ingredients
For the Cake:
- 1¾ cup all-purpose flour (210g)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (113g)
- 1 cup superfine sugar (caster sugar) (200g)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk (120ml)
For the Chocolate Icing:
- 4 cups powdered sugar (icing sugar) (480g)
- ⅓ cup unsweetened cocoa powder (25g)
- 1 tablespoon unsalted butter
- ½ cup boiling water (120ml)
For the Coating:
- 3 cups desiccated coconut (240g)
Instructions
For the Cake:
- Preheat the oven to 350°F (180°C). Grease an 8x12-inch cake pan and fully line with parchment paper, letting the excess extend over the sides.
- In a large bowl, whisk together flour, baking powder, and salt.
- 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 the eggs, one at a time, beating until combined between each. Stopping to scrape down the sides as needed. Beat in the vanilla.
- 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 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.
- Once cooled completely, cut the cake into 24 (2-inch) squares. (Trim off the edges if they are a bit crisp.)
For the Icing:
- In a medium bowl, whisk together sugar, cocoa powder, butter, and boiling water until smooth.
For the Coating:
- Line a baking sheet with parchment and place a wire rack on top. Pour desiccated coconut into a small shallow bowl.
- 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. (If the chocolate icing hardens while coating, stir in a splash of hot water or more until the desired consistency is reached. )
- Place the coated cake square onto the prepared rack to dry. Repeat with remaining cake squares. 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. The most accurate way to measure flour is with a kitchen scale to avoid dry sponge cake. If you don’t have a scale, fluff the flour in its container, spoon it into your measuring cup, and level off the top with a knife.
- Use room temperature ingredients. Set the eggs and butter out about an hour before you start baking so they are not completely cold when you start baking. If you forget, place the eggs in a bowl of warm water for a couple of minutes, and for the butter, follow my easy steps for how to soften butter quickly.
- You can also bake this recipe in a 9x13-inch baking pan with great results! The bake time will be shorter, so start checking it at 15 minutes.
- If the chocolate icing hardens while coating, add a splash of hot water and stir until it reaches the desired consistency.
Nutrition
Calories: 267kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 118mg | Potassium: 104mg | Fiber: 2g | Sugar: 29g | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg