Desserts
Lamingtons
Squares of light sponge dipped in thin chocolate icing and rolled in coconut. Australia’s national cake.
- 65 min40 prep · 25 cook
- MediumDifficulty
- 340 kcalper serving
Ingredients
16 servings
- Butter145 g
- Sugar150 g
- Eggs3
- Vanilla extract1 tsp
- Plain flour230 g
- Baking powder2 tsp
- Whole milk125 ml
- Icing sugar400 g
- Cocoa powder40 g
- Hot milk150 ml
- Desiccated coconut250 g
Steps
- 1
Heat the oven to 180 °C and line a 20 × 30 cm tin.
- 2
Cream 125 g of butter with the sugar, beat in the eggs and vanilla, then fold in the flour and baking powder alternately with the milk.
- 3
Pour into the tin and bake until springy.
- 4
Cool, then chill the sponge (a cold sponge is much easier to dip) and cut it into 16 squares.
- 5
Sift the icing sugar and cocoa into a bowl and whisk in the hot milk and the remaining butter, melted, to a thin icing.
- 6
Dip each square in the icing with two forks, roll it in coconut and leave on a rack to set.
Tips and questions
- Why does the sponge crumble when I dip it?
- It’s too fresh. Use a day-old or well-chilled sponge, and keep the icing thin and warm.
- Can I add jam?
- Yes, a popular version splits each square and fills it with raspberry jam before dipping.
- Can I freeze lamingtons?
- Yes, in an airtight box for up to 2 months. Thaw them at room temperature.
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