Lamingtons
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
25 mins
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Total Time
1 hr 5 mins
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Servings
15
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Calories
369 kcal
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Course
Baked Goods
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Cuisine
Australian
Lamingtons
Description
Lamingtons consist of a butter sponge cake made from butter, caster sugar, eggs, flour, baking powder, vanilla, and milk. After baking in a lined pan, the cake is cooled and cut into squares, then frozen briefly to firm up for easier handling. The icing is prepared from sifted icing sugar, cocoa powder, butter, and boiling water, combined to the right consistency for dipping. Desiccated coconut coats the chocolate-layered cake pieces, creating a delicate outside texture.
The cake is soft and airy inside with a luxuriously smooth chocolate-coconut coating. This preparation technique prevents the cake from crumbling during coating, keeping lamingtons neat and moist. They can be enjoyed as a sweet snack or dessert in casual settings.
The recipe notes emphasize the choice of self-raising or plain flour with baking powder, the importance of freezing before coating to avoid mess, and tips on adjusting the icing consistency if it thickens too much. Storage advice is given for variations with or without cream to maintain freshness.
Ingredients
Butter Sponge
- 125 g / 4.5 oz butter softened, unsalted
- 1 cup (220g) caster sugar
- 1/2 tsp vanilla extract
- 3 egg room temperature
- 1 3/4 cups (260g) flour , plain/all purpose, sifted (Note 1)
- 3.5 tsp baking powder
- 1/2 cup (125 ml) milk (low or full fat)
Icing
- 4 cups (480g) icing sugar (confectionary sugar), sifted
- 1/3 cup (22g) cocoa powder
- 1 tbsp (15g) butter unsalted
- 150ml (1/2 cup + 2 tbsp) water boiling
Coating
- 3 - 4 cups desiccated coconut
Optional: Jam and Cream
- strawberry jam
- 1 cup (250 ml) cream
- 1 tbsp white sugar
Instructions
Butter Sponge
- Preheat oven to 180C/350F (or fan forced 160C/320F).
- Sift flour and baking powder together.
- Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
- Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
- Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
- Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
- Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
- Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
Prepare Cake to Coat
- Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)
Icing
- Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)
Coating
- Place coconut in a shallow bowl or pan with a largish surface area (Note 3).
- Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
- Repeat with remaining sponges.
- Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!
Optional: Jam and Cream
- Beat cream and sugar until firm peaks form.
- Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.
Notes
- Use self-raising flour or plain flour with baking powder to ensure proper rise.
- Freeze cake pieces for about an hour before coating to prevent crumbling and make handling easier.
- Adjust chocolate icing thickness if it becomes too firm by briefly microwaving or warming over hot water.
- Store lamingtons without cream in an airtight container for up to 4 days or freeze for longer storage; with cream, refrigerate and consume within 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 114g | |
| Calories | 369cal | 18% |
| Carbohydrates | 60.5g | 20% |
| Protein | 4.2g | 8% |
| Fat | 13.7g | 21% |
| Saturated Fat | 9.4g | 47% |
| Cholesterol | 54mg | 18% |
| Sodium | 32mg | 1% |
| Potassium | 138mg | 3% |
| Fiber | 2.2g | 9% |
| Sugar | 46.6g | 93% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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