Description
Classic Australian Lamingtons featuring soft buttery sponge cake squares dipped in rich chocolate icing and rolled in desiccated coconut. Served traditionally with a dollop of strawberry jam and whipped cream, perfect for tea time or special occasions.
Ingredients
Scale
Butter Sponge
- 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
Icing
- 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
Coating
- 3 – 4 cups desiccated coconut
Optional: Jam and Cream
- Strawberry jam
- 1 cup (250 ml) cream
- 1 tbsp white sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan-forced ovens. Grease a 20 cm x 30 cm (8″ x 12″) cake pan and line it with baking paper, leaving an overhang on all sides for easy cake removal.
- Sift dry ingredients: Sift together the plain flour and baking powder to ensure even distribution in the batter.
- Beat butter mixture: Using an electric mixer on medium-high speed, beat the softened butter, caster sugar, and vanilla extract until the mixture is light and fluffy, about 1½ to 2 minutes.
- Add eggs: Add eggs one at a time, beating well after each addition until the batter is smooth and not curdled.
- Combine dry and wet ingredients: Fold in half of the sifted flour gently, then stir in half of the milk. Repeat with the remaining flour and milk, folding carefully to maintain batter lightness.
- Bake the sponge: Pour batter evenly into the prepared pan. Bake for 25 minutes or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to stand for 5 minutes, then lift it out using the baking paper overhang onto a wire rack and cool completely.
- Cut and freeze: Cut the cooled cake into 15 squares (5 x 3) or 18 rectangles. Freeze the pieces for 1 to 1.5 hours to firm up for easier coating.
- Prepare icing: In a heatproof bowl, combine icing sugar, cocoa powder, butter, and boiling water. Stir until smooth with a syrup-like consistency, not too watery.
- Coat the cake pieces: Spread desiccated coconut in a shallow wide bowl. Using two forks, dip a cake piece into the chocolate icing, fully coating it, then immediately roll in coconut to cover completely. Transfer to a tray.
- Repeat coating: Continue coating all cake pieces in the icing and coconut mixture.
- Set the Lamingtons: Allow the coated Lamingtons to stand for 1 to 2 hours until the icing sets firmly.
- Optional – Prepare cream: Beat the cream with 1 tablespoon of white sugar until firm peaks form.
- Optional – Fill Lamingtons: Carefully slice the coated Lamingtons horizontally in half, spread strawberry jam on the bottom half, then add whipped cream on top. Place the top half back and refrigerate until serving.
Notes
- Note 1: Sifting the flour and baking powder ensures a light, airy sponge without lumps.
- Note 2: Freezing cake pieces makes dipping and coating easier and prevents them from crumbling.
- Note 3: Use a shallow pan with a wide surface area for rolling coconut efficiently and evenly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Keywords: Lamingtons, Australian dessert, sponge cake, chocolate icing, coconut, jam and cream
