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Lamingtons

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Classic Australian Lamingtons made from soft, buttery sponge coated in rich chocolate icing and rolled in coconut. Perfectly nostalgic and delicious, they can be enjoyed plain or filled with jam and cream for extra indulgence.

Ingredients

Butter Sponge:

125 g unsalted butter, softened

1 cup (220 g) caster sugar

1/2 tsp vanilla extract

3 eggs, room temperature

1 3/4 cups (260 g) plain flour, sifted

3.5 tsp baking powder

1/2 cup (125 ml) milk

Icing:

4 cups (480 g) icing sugar, sifted

1/3 cup (22 g) cocoa powder

1 tbsp (15 g) unsalted butter

150 ml (1/2 cup + 2 tbsp) boiling water

Coating:

3–4 cups desiccated coconut

Optional Jam and Cream:

Strawberry jam

1 cup (250 ml) cream

1 tbsp white sugar

Instructions

  1. Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20 × 30 cm cake pan with baking paper, leaving an overhang for easy removal.
  2. Sift the flour and baking powder together and set aside.
  3. In a large bowl, beat the butter, sugar, and vanilla with an electric mixer on medium-high speed for 2 minutes until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Fold in half the flour mixture, then stir in half the milk. Repeat with remaining flour and milk until just combined.
  6. Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until a skewer inserted into the center comes out clean.
  7. Cool the cake in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Cut into 15 squares and freeze for 1–1.5 hours before coating.
  9. For the icing, combine icing sugar, cocoa powder, butter, and boiling water in a heatproof bowl. Stir until smooth and syrupy. If it thickens, warm slightly or add a little more hot water.
  10. Place coconut in a shallow dish. Using two forks, dip each frozen sponge square in the icing, allow excess to drip off, then roll in coconut. Set on a tray to firm for 1–2 hours.
  11. Optional Jam and Cream Filling: Whip cream and sugar until firm peaks form. Cut Lamingtons in half, spread one side with jam, and add cream before replacing the top.

Notes

Freeze the sponge before dipping for easy handling.

Use raspberry or passionfruit curd for a fruity twist.

Add melted dark chocolate for extra richness.

To make gluten-free, use a gluten-free flour blend.

For mini Lamingtons, cut smaller squares and reduce dipping time.

Nutrition

Find it online: https://chocolatecoveredamy.com/lamingtons/