Lamingtons

  • Recipe By
  • Published Jun 14th
  • Ready In1d 1h 55m
  • Servings24
  • Calories323
Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.

Lamingtons Ingredients

The following are the ingredients needed to make delicious Lamingtons for 24 servings:

  • Cake:
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup milk
  • Icing:
  • 4 cups confectioners' sugar, sifted
  • 1/3 cup cocoa powder, sifted
  • 2 tablespoons butter, melted
  • 1/2 cup warm milk
  • 1 pound unsweetened dried coconut

Lamingtons Cooking Instructions

  • Prep25m
  • Cook30m
  • Ready In1d 1h 55m

To cook Lamingtons, you need about 25 minutes of preparation time. The time needed to cook this Lamingtons is about 30 minutes , and you can serve your Lamingtons within 1 day 1 hour 55 minutes . The following are the steps to cook Lamingtons easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
  2. 2 Sift together the flour, baking powder, and salt. Set aside.
  3. 3 Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  4. 4 Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
  5. 5 To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
  6. 6 Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 323 calories; 18 grams of fat; 39.9 grams of carbohydrates; 3.5 grams of protein; 29 milligrams of cholesterol; 124 milligrams of sodium.

  1. Feb 3rd 2008

    delicious and a lot of fun to make with the kids! i'm an aussie and this recipe is authentic!

  2. Jan 22nd 2008

    I love this recipe! Easy to make, and tastes much nicer than store-bought lamingtons. I didn't have a 8x12 inch pan so I used a 9.5x12 inch pan instead and baked the cake for 25 minutes. I a ...

  3. Jan 3rd 2006

    Love Lamingtons! The only variation i make is slice the already sliced un coated cake and spread strawberry preserve on one sied of each, then put it back together like a sandwich and then c ...

  4. Jun 24th 2005

    These were really good and fairly easy to make since I used store bought pound cake because I didn't have time to make a cake. I served them at an Australian International dinner and one of ...

  5. Feb 18th 2003

    Great recipe. As an Aussie i have tasted my fair share and these were a hit at an "aussie themed party in vienna". i froze them before cutting and coating and it prevented any crumbling. ...

  6. Oct 15th 2002

    It may help users to know that Australian colonial cooks used this recipe to freshen up STALE cake. Storing the cake overnight in a tin is sometimes not enough to firm the cake prior to icin ...

  7. Jun 29th 2002

    I am from Australia and this is a great Lamington recipe. These are traditionaly served split in half with cream in the middle, just like Nana used to make, yum. Thanks for the great recipe.

  8. Jul 1st 2000

    These ended up tasting good, and my kids liked them, but I had a hard time making them. This is probably due more to my inexperience than with the recipe, but when I tried to dip the pieces ...

  9. Jun 10th 2000

    boo