Lamingtons Recipe
Australian · Dessert · 55 min total
Classic Australian sponge cake squares dipped in chocolate icing and rolled in desiccated coconut, often filled with jam and cream.
30
min prep
min prep
25
min cook
min cook
16
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 3 cups desiccated coconut
- 4 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons butter, melted
- 1/2 cup milk (for icing)
- 1/2 cup raspberry jam (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat 1/2 cup butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
- Alternately add flour mixture and 1/2 cup milk, beginning and ending with flour, mixing until just combined.
- Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using jam, slice the cooled cake horizontally through the middle, spread jam on the bottom half, and replace the top. Cut cake into 16 squares.
- To make chocolate icing: In a medium bowl, sift together powdered sugar and cocoa. Add melted butter and 1/2 cup milk; whisk until smooth. The icing should be thin enough to coat the cake; add more milk if needed.
- Place desiccated coconut in a shallow bowl. Using a fork, dip each cake square into the chocolate icing, turning to coat all sides. Let excess drip off, then roll in coconut until covered. Place on a wire rack to set. Repeat with remaining squares.
Tips
- For best results, let the cake sit out overnight before dipping; it will be less crumbly.
- Store Lamingtons in an airtight container at room temperature for up to 3 days.
- You can also fill with whipped cream instead of jam, but refrigerate if using cream.
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