Name: Classic Lamingtons: Australian Sponge Cakes Coated in Chocolate Icing and Desiccated Coconut Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 10 min
Cuisine: Australian
Ingredients: 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; 4 cups (480g) icing sugar, sifted; 1/3 cup (22g) cocoa powder; 1 tbsp (15g) unsalted butter; 150 ml (1/2 cup + 2 tbsp) boiling water; 3 – 4 cups desiccated coconut; Strawberry jam; 1 cup (250 ml) cream; 1 tbsp white sugar

Ingredients

125 g 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

4 cups (480g) icing sugar, sifted

1/3 cup (22g) cocoa powder

1 tbsp (15g) unsalted butter

150 ml boiling water

3 – 4 cups desiccated coconut

Strawberry jam (optional)

1 cup (250 ml) cream (optional)

1 tbsp white sugar (optional)

Instructions

Step 1: Preheat oven to 180°C (350°F) or 160°C (320°F) fan forced. Sift together the flour and baking powder.

Step 2: Grease a 20 cm x 30 cm (8″ x 12″) cake pan and line with baking paper, leaving an overhang on all sides.

Step 3: Beat butter, caster sugar, and vanilla extract with an electric mixer on medium-high speed until light and fluffy, about 1½ to 2 minutes.

Step 4: Add eggs one at a time, beating well after each addition until the batter is smooth.

Step 5: Fold in half the flour gently, then stir in half the milk. Repeat with remaining flour and milk until combined.

Step 6: Pour batter into the prepared pan and bake for 25 minutes, or until a skewer inserted in the center comes out clean.

Step 7: Let cake stand for 5 minutes, then lift out using the baking paper overhang and cool completely on a wire rack.

Step 8: Cut cooled cake into 15 squares (5 x 3) or 18 rectangles and freeze for 1 to 1½ hours to firm up.

Step 9: To make the icing, combine icing sugar, cocoa powder, butter, and boiling water in a heatproof bowl; mix until smooth with a syrup-like consistency.

Step 10: Pour desiccated coconut into a shallow bowl wide enough to roll cake pieces.

Step 11: Using two forks, dip a cake piece into the icing to coat completely, then roll it quickly in the coconut until fully covered. Place on a tray.

Step 12: Repeat with remaining cake pieces, then let lamingtons stand for 1 to 2 hours until the coating sets.

Step 13 (Optional): Beat cream with sugar until firm peaks form. Slice lamingtons horizontally, spread with strawberry jam and cream, then replace the top layer. Refrigerate until serving.

Tips & Variations

Freezing the cake pieces before coating helps them hold together and absorb less icing.

You can substitute raspberry jam for strawberry for a different fruity twist.

For a gluten-free option, use a gluten-free plain flour blend instead of all-purpose flour.

Add a little coffee powder to the icing mix for a mocha-flavored coating.

FAQs

Can I make lamingtons ahead of time?

Yes, you can prepare lamingtons a day ahead. Keep them refrigerated if filled with cream, or store unfilled at room temperature in an airtight container.

Why is my icing too runny?

If the icing is too watery, add a little more sifted icing sugar to thicken it. The consistency should be pourable but thick enough to coat the cake without dripping excessively.