Australian lamingtons
Classic Australian sponge cake squares coated in chocolate icing and rolled in desiccated coconut. A beloved treat perfect for afternoon tea.
Instructions
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Make the Sponge Cake
- Preheat oven to 180°C (350°F). Grease and line a 20cm square cake tin.
- Beat eggs and sugar until thick and pale (about 5 minutes).
- Sift flour and gently fold into egg mixture with melted butter and vanilla.
- Pour into prepared tin and bake for 25-30 minutes until golden and springs back when touched.
- Make the Sponge Cake
- Preheat oven to 180°C (350°F). Grease and line a 20cm square cake tin.
- Beat eggs and sugar until thick and pale (about 5 minutes).
- Sift flour and gently fold into egg mixture with melted butter and vanilla.
- Pour into prepared tin and bake for 25-30 minutes until golden and springs back when touched.
- Prepare the Chocolate Icing
- Sift icing sugar and cocoa powder into a bowl.
- Add melted butter and enough hot water to make a smooth, coating consistency.
- Stir in vanilla extract.
- Cut and Coat the Lamingtons
- Once cake is completely cool, cut into 16 squares.
- Using two forks, dip each square into chocolate icing, allowing excess to drain.
- Roll immediately in desiccated coconut, ensuring all sides are covered.
- Place on a wire rack to set for at least 30 minutes.
- Voilà!
- Serve with a cup of tea or coffee. Store in an airtight container for up to 3 days.
Recipe notes
- The cake is easier to handle if made a day ahead and chilled overnight.
- Some recipes include a layer of jam or cream between cake layers - feel free to experiment.
- Use a fork or skewer to hold the cake while dipping to avoid messy fingers.
- If the icing becomes too thick, add a little more hot water gradually.
- Fresh lamingtons are best, but they can be frozen for up to 3 months.
- Pink lamingtons can be made by adding a few drops of red food coloring to the icing.
Ingredients
Serves 8 people
Measurement system
For the Sponge Cake
- 4 large eggs
- ½ cup caster sugar
- ½ cup self-raising flour
- ¼ cup cornflour
- 20 g butter, melted
- 1 teaspoon vanilla extract
For the Chocolate Icing
- 4 cups icing sugar
- ⅓ cup cocoa powder
- 20 g butter, melted
- ⅓ cup hot water (approximately)
- 1 teaspoon vanilla extract
- 3 cups desiccated coconut