Go Back

Lamingtons

Lamingtons are little, square-shaped sponge cakes coated in chocolate and rolled in desiccated coconut. They're very popular in Australia and in Eastern Europe. I make it with almond milk and Pure margarine so it's dairy-free, but the original version uses milk and butter. Perfect for kids parties, picnics or afternoon Tea.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 2 hours 30 minutes
Servings: 8 people
Cuisine: Australasian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 100 g butter or margarine softened
  • 100 g granulated sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • ½ cup milk or coconut milk
  • For the chocolate coating:
  • 3 Tbsp cocoa powder
  • 200 grams of icing sugar
  • 1 Tbsp butter or margarine
  • 50 ml milk or coconut milk
  • 1 pack of desiccated coconut

Method
 

  1. Preheat the oven to 180°C.
  2. Grease and line a 20x20 cm cake tin.
  3. Sift the flour, baking powder and salt together in a mixing bowl.
  4. Beat the butter and sugar with an electric whisk until light and fluffy. Add the eggs one at a time, while continuing to beat. Stir in the vanilla.
  5. Add the flour mixture and the milk alternately to the batter starting with the flour. Using a spatula blend in each addition (about 3-4 portions).
  6. Move the batter into the cake tin, spread it out evenly.
  7. Bake for 30 minutes until golden brown. Test it with a skewer - if it comes out clean, it's done.
  8. Rest the cake for 5 minutes in the tin, then turn it out onto a wire rack. Let it cool completely, then cover it and chill it in the fridge for at least 2 hours (or even overnight) to firm up.
  9. When you're ready to make the Lamingtons, cut the sponge cake into squares.
  10. To make the icing: heat the cocoa powder, sugar, butter and milk in a heavy-based saucepan and stir until you get a smooth, silky, thick sauce.
  11. Place the coconut in a shallow dish.
  12. Using a fork, dip each square into the icing and coat on all sides. Then gently roll them in the coconut.
  13. Rest them on a wire rack to dry.