- January 2019
- Makes 24
- Hands-on time 15 min, oven time 30 min, plus decorating
Popular in Australia, Lamingtons are made by covering vanilla sponge cake squares in chocolate icing then dipping them into desiccated coconut.
Want more? Another of our favourite Australian treats are Anzac biscuits
- 125g unsalted butter, softened
- 225g caster sugar
- ½ tsp vanilla extract
- 3 medium free-range eggs
- 225g self-raising flour
- 125ml milk
- 300g desiccated coconut
For the icing
- 450g icing sugar
- 25g cocoa powder
- 125ml milk
- 1 tbsp butter
You’ll also need…
- 3cm deep 20cm x 30cm shallow rectangular cake tin/brownie pan greased and lined with non-stick baking paper
- Heat the oven to 180C/160C fan/gas 4. Put the butter, sugar and vanilla extract in a mixing bowl and whisk with an electric hand mixer until pale and fluffy. Beat in the eggs, 1 at a time, adding 1 tablespoon of the flour with the last egg to prevent the mixture from curdling.
- Sift half the remaining flour over the butter mixture and stir to combine. Stir in half the milk. Repeat with the remaining flour and milk. Spoon the batter into the prepared tin and spread out evenly, right into the corners of the tin. Bake for 25-30 minutes or until a skewer pushed into the centre comes away cleanly.
- Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack (leave the baking paper in place). Cover with a damp tea towel and set aside overnight. The cake will be easier to handle the next day (see Make Ahead).
- The next day, sift the icing sugar and cocoa powder into a large bowl. Warm the milk and butter in a small pan until the butter has melted. Add to the icing sugar and cocoa powder and stir until smooth.
- Transfer the cake to a chopping board and peel away the baking paper. Trim away the side crusts and cut the remaining cake into 24 even squares.
- Put the desiccated coconut in a shallow dish. Spear one piece of sponge onto a fork, hold over a bowl and spoon over to completely cover. Wait until the excess icing has dripped away then drop the square into the coconut and press it onto the surface of the icing until covered in an even coating. Transfer to the wire rack using a palette knife and leave for 1-2 hours or until set. Store in an airtight container (see Make Ahead).
The cake is easiest to work with after cooling and being left to firm up overnight. Once decorated, the cakes will keep in an airtight container for up to 2 days.
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