Description
Lamingtons are a classic Australian dessert featuring sponge cake squares dipped in rich chocolate icing and coated with desiccated coconut. These delightful treats are perfect for afternoon tea or a sweet snack, with a moist vanilla cake base, a luscious chocolate coating, and a hint of strawberry jam and cream adding an extra burst of flavor.
Ingredients
Scale
Cake
- 125 g / 4.5 oz unsalted butter, softened
- 1 cup (220g) caster sugar
- 1/2 tsp vanilla extract
- 3 eggs, room temperature
- 1 3/4 cups (260g) plain/all-purpose flour, sifted
- 3.5 tsp baking powder
- 1/2 cup (125 ml) milk, low or full fat
Chocolate Icing
- 4 cups (480g) icing sugar (confectioners sugar), sifted
- 1/3 cup (22g) cocoa powder
- 1 tbsp (15g) unsalted butter
- 150 ml (1/2 cup + 2 tbsp) boiling water
Extras
- 3 – 4 cups desiccated coconut
- Strawberry jam (approximately 3-4 tablespoons)
- 1 cup (250 ml) cream
- 1 tbsp white sugar
Instructions
- Prepare the Sponge Cake: Preheat the oven to 180°C (350°F). In a large bowl, cream the softened butter and caster sugar together until light and fluffy. Add the vanilla extract and eggs one at a time, beating well after each addition. Sift together the flour and baking powder, then gradually fold into the mixture alternately with the milk until smooth and well combined.
- Bake the Cake: Grease and line a square cake tin (approximately 20cm x 20cm). Pour the batter into the tin and smooth the top. Bake for 25 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin before removing it.
- Make the Chocolate Icing: In a mixing bowl, sift together the icing sugar and cocoa powder. Add the unsalted butter and pour in the boiling water slowly, mixing continuously until you get a smooth, runny chocolate icing that will coat the cake easily.
- Cut and Assemble Lamingtons: Once the sponge cake is completely cooled, cut it into 15 equal squares. Spread a small amount of strawberry jam onto one side of half the squares, then sandwich with the other squares. Whip the cream with white sugar until soft peaks form and optionally serve alongside or use as a filling.
- Coat with Chocolate and Coconut: Using a fork or skewer, dip each cake sandwich into the chocolate icing, ensuring all sides are coated. Immediately roll or sprinkle the cake in desiccated coconut to cover evenly. Place the coated lamingtons on a wire rack to set before serving.
Notes
- Ensure the cake is completely cooled before dipping to prevent the chocolate icing from melting off.
- Use room temperature eggs for better batter consistency and rise.
- Strawberry jam can be substituted with raspberry or any berry jam of your choice.
- For easier dipping, keep the chocolate icing warm but not hot, stirring occasionally.
- Coconut can be toasted lightly for added flavor, but traditional lamingtons use plain desiccated coconut.
