Description
Classic Australian Lamingtons are soft, fluffy sponge cake squares dipped in rich chocolate icing and rolled in desiccated coconut. Perfectly sweet and moist, these delightful treats are a crowd favorite for afternoon tea or special occasions.
Ingredients
Scale
Cake
- 1¾ cup all-purpose flour (210g)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (113g)
- 1 cup superfine sugar (caster sugar) (200g)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk (120ml)
Chocolate Icing
- 4 cups powdered sugar (icing sugar) (480g)
- â…“ cup unsweetened cocoa powder (25g)
- 1 tablespoon unsalted butter
- ½ cup boiling water (120ml)
Coating
- 3 cups desiccated coconut (240g)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease an 8×12-inch cake pan and line it completely with parchment paper, allowing the paper to extend over the sides for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and superfine sugar together until the mixture is light and fluffy, about 2 to 3 minutes, which helps incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Scrape down the sides of the bowl as needed, then mix in the vanilla extract.
- Combine Wet and Dry: On low speed, add one-third of the flour mixture followed by half of the milk, alternating until all flour and milk are incorporated. Occasionally scrape the bowl to mix evenly without overbeating. Pour the batter into the prepared cake pan.
- Bake the Cake: Bake for 18 to 20 minutes or until a wooden skewer inserted into the center comes out clean. Let the cake sit in the pan for 20 minutes to set, then invert onto a cooling rack. Remove parchment and cool completely.
- Cut Cake: Once fully cooled, cut the cake into 24 equal 2-inch squares. Trim any crisp edges to ensure even coating.
- Prepare Chocolate Icing: In a medium bowl, whisk together powdered sugar, cocoa powder, 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 desiccated coconut into a small shallow bowl for easy rolling.
- Coat the Lamingtons: Using a fork, dip each cake square into the chocolate icing, making sure it is fully coated. Let excess icing drip off, then roll the cake square in desiccated coconut until fully covered. Place each coated piece onto the wire rack to dry. Repeat with all squares.
- Dry and Store: Allow the lamingtons to dry completely for about 20 minutes so the icing sets. Store them in an airtight container at room temperature for up to 3-4 days to maintain freshness.
Notes
- Ensure the cake is completely cooled before dipping to prevent the icing from melting.
- Use superfine sugar for a smoother batter texture and finer crumb.
- For a variation, you can add a layer of raspberry jam between two lamington squares before coating.
- If you don’t have desiccated coconut, shredded coconut works but may alter texture slightly.
- Store lamingtons in a single layer to avoid sticking and preserve their shape.
