Description
Classic Australian lamingtons featuring soft sponge cake squares dipped in rich chocolate icing and rolled in desiccated coconut, perfect for afternoon tea or dessert.
Ingredients
Scale
Dry Ingredients
- 1¾ cup all-purpose flour (210g)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 cups powdered sugar (480g)
- ⅓ cup unsweetened cocoa powder (25g)
- 3 cups desiccated coconut (240g)
Wet Ingredients
- ½ cup unsalted butter (113g), plus 1 tablespoon unsalted butter for icing
- 1 cup superfine sugar (caster sugar) (200g)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk (120ml)
- ½ cup boiling water (120ml)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (180°C). Grease an 8×12-inch cake pan and fully line it with parchment paper, allowing the excess to hang over the sides for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream butter and sugar: Using an electric hand mixer or stand mixer with paddle attachment, beat ½ cup unsalted butter and superfine sugar together on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Scrape down the sides of the bowl as needed. Then beat in the vanilla extract until combined.
- Combine wet and dry ingredients: On low speed, add one-third of the dry flour mixture followed by half of the whole milk. Repeat the process alternating between the remaining flour mixture and milk until fully mixed. Scrape the bowl occasionally to ensure everything is well combined. Pour the batter into the prepared pan and spread evenly.
- Bake the cake: Bake for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes before inverting it onto a cooling rack. Remove the parchment paper and let the cake cool completely.
- Cut the cake: Once completely cooled, cut the cake into 24 squares, approximately 2 inches each. Trim off any crisp edges for a uniform texture.
- Prepare the icing: In a medium-sized bowl, whisk together powdered sugar, cocoa powder, 1 tablespoon unsalted butter, and boiling water until a smooth chocolate icing forms.
- Set up for coating: Line a baking sheet with parchment paper and place a wire rack on top. Pour the desiccated coconut into a small shallow bowl for rolling.
- Coat the lamingtons: Using a fork, dip each cake square into the chocolate icing, allowing excess icing to drip off. Then roll the cake in desiccated coconut until fully coated. Place the coated lamington onto the wire rack to dry. Repeat for all pieces.
- Let dry and serve: Allow the lamingtons to dry completely on the rack for about 20 minutes. Store in an airtight container at room temperature for up to 3 to 4 days. Serve and enjoy!
Notes
- Use superfine sugar for a smoother cake texture.
- Be sure to let the cake cool completely before cutting and coating to prevent crumbling.
- For best results, roll the cake squares quickly in icing and coconut so they don’t absorb too much moisture.
- Store lamingtons at room temperature in an airtight container; refrigeration can dry them out.
- You can substitute whole milk with a dairy-free milk alternative if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
