Classic Lamingtons: Australian Coconut Cake Squares Recipe

If you’ve ever craved a dessert that’s both delightfully nostalgic and seriously irresistible, then you’re in for a treat with this Classic Lamingtons: Australian Coconut Cake Squares Recipe. These little squares of sponge cake are dipped in a rich chocolate icing and then lovingly rolled in desiccated coconut, giving you the perfect combination of tender, chocolaty, and chewy textures all in one bite. They’re a beloved Aussie tradition that’s as charming as it is scrumptious, and I’m so excited to share how you can bring a bit of that magic straight into your kitchen!

Ingredients You’ll Need

Getting started with this recipe is a breeze because it relies on simple, pantry-friendly ingredients that all play a crucial role in creating the perfect lamington. Every component, from the flour to the coconut, contributes to the final texture, flavor, and appearance of these classic treats.

• All-purpose flour (1¾ cup / 210g): Provides the structure for our soft and airy sponge base.
• Baking powder (1 tablespoon): Helps the cake rise tenderly for a light texture.
• Salt (½ teaspoon): Balances sweetness and enhances all flavors.
• Unsalted butter (½ cup / 113g): Adds moisture and richness to the cake and icing.
• Superfine sugar (1 cup / 200g): Dissolves smoothly into the batter for sweetness and texture.
• Large eggs (3): Bind the ingredients together and create a fluffy crumb.
• Vanilla extract (1 teaspoon): Infuses a warm and inviting aroma.
• Whole milk (½ cup / 120ml): Keeps the cake moist and tender.
• Powdered sugar (4 cups / 480g): Forms the base of our luscious chocolate icing.
• Unsweetened cocoa powder (⅓ cup / 25g): Gives the icing that irresistible chocolate punch.
• Unsalted butter (1 tablespoon): Smooths and enriches the chocolate icing.
• Boiling water (½ cup / 120ml): Helps dissolve the cocoa and sugar for a silky glaze.
• Desiccated coconut (3 cups / 240g): The final signature coating that adds chewiness and tropical flavor.

How to Make Classic Lamingtons: Australian Coconut Cake Squares Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F (180°C). This ensures that your cake bakes evenly from the moment it goes in. Next, grease your 8×12-inch cake pan and line it fully with parchment paper, making sure the paper extends over the edges. This makes lifting your cake out a breeze and keeps those lamington squares perfectly shaped.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This combination is simple but essential, as it ensures your sponge will rise just right and have a lovely, tender crumb.

Step 3: Cream Butter and Sugar

Using a mixer, beat the unsalted butter and superfine sugar until the mixture turns light and fluffy. This step is where your cake gets that melt-in-your-mouth texture, so don’t rush it—give about 2 to 3 minutes to get it just right.

Step 4: Add Eggs and Vanilla

One at a time, add the eggs to the creamed mixture, beating well after each addition. This gradual process ensures the eggs incorporate smoothly, creating an airy batter. Then add the vanilla extract for that subtle aromatic touch that brings the cake to life.

Step 5: Combine Wet and Dry Ingredients

With your mixer on low speed, alternate adding thirds of the flour mixture and halves of the milk. This gentle mixing prevents overworking the batter, which helps maintain the cake’s tender crumb. Remember to scrape down the sides occasionally for an even blend.

Step 6: Bake the Cake

Pour the batter into your prepared pan and bake for 18 to 20 minutes. You’ll know it’s done when a wooden pick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes before inverting it out onto the rack to cool completely.

Step 7: Cut the Cake

Once fully cooled, slice your cake into 24 equal 2-inch squares. If the edges seem a little crisp or firm, feel free to trim them off for the perfect soft bite every time.

Step 8: Prepare the Icing

In a medium bowl, whisk together the powdered sugar, cocoa powder, butter, and boiling water until you have a smooth, luscious chocolate glaze. This icing is what makes your lamingtons wonderfully sticky and chocolatey.

Step 9: Coat the Lamingtons

Set up a workspace with a parchment-lined baking sheet and a wire rack on top for drying. Pour the desiccated coconut into a shallow bowl. Using a fork, dip each cake square in the chocolate icing, letting any excess drip off, then roll it in the coconut until fully coated. Place each coated square on the wire rack to set.

Step 10: Let Dry and Serve

Allow your Classic Lamingtons: Australian Coconut Cake Squares Recipe creations to dry completely, about 20 minutes. Once set, they’re ready to be enjoyed, bursting with sweet chocolate, fluffy cake, and that perfect coconut crunch.

How to Serve Classic Lamingtons: Australian Coconut Cake Squares Recipe

Garnishes

For an extra special touch, try dusting your lamingtons with a sprinkle of cocoa powder or a delicate drizzle of white chocolate. Fresh berries or a light whipped cream on the side can also elevate the presentation and add a fresh note to the sweet treats.

Side Dishes

Classic lamingtons pair beautifully with a strong cup of black tea or a freshly brewed coffee. For afternoon tea, try serving them alongside some tropical fruit slices like mango or kiwi to complement the coconut flavors.

Creative Ways to Present

Get playful by arranging lamingtons in a tiered cake stand or stacking them in a pyramid shape. You can also sandwich them with a layer of raspberry jam or cream before icing to add a surprise filling inside each square.

Make Ahead and Storage

Storing Leftovers

Store your lamingtons in an airtight container at room temperature, and they’ll stay fresh for 3 to 4 days. This keeps the sponge moist and the coating perfectly chewy.

Freezing

If you want to keep lamingtons longer, wrap individual squares tightly and freeze them for up to 2 months. Thaw at room temperature for a few hours before serving to enjoy them as if freshly made.

Reheating

Reheating isn’t usually necessary for lamingtons, but if you prefer your chocolate a little softer, let them warm slightly at room temperature or enjoy them alongside a hot beverage to balance the chill.

FAQs

What makes lamingtons different from other cakes?

Lamingtons stand out because of their unique chocolate icing and coconut coating that transforms a simple sponge cake into a wonderfully textured treat. This combination is a hallmark of Australian baking tradition.

Can I use shredded coconut instead of desiccated coconut?

While shredded coconut is coarser and more moist, desiccated coconut is the classic choice for lamingtons because it adheres better to the icing and gives the right texture. However, shredded coconut can work in a pinch.

Is there a way to make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just ensure it contains xanthan gum or another binder to provide structure, and the result will be just as delightful.

Can I make the chocolate icing ahead of time?

The icing is best prepared fresh so it stays smooth and easy to dip the cake squares. If you must make it ahead, gently rewarm it and whisk well before coating your lamingtons.

Are lamingtons suitable for parties and gatherings?

Absolutely! Their bite-sized square shape makes them perfect for sharing at any event, and their nostalgic charm always wins hearts. Just make sure to prepare enough because they tend to disappear fast!

Final Thoughts

There’s something truly heartwarming about the Classic Lamingtons: Australian Coconut Cake Squares Recipe, and I hope this guide inspires you to bake your own batch. Watching these simple ingredients transform into iconic coconut-covered squares is as satisfying as tasting them. Whether you’re treating yourself or sharing with loved ones, lamingtons bring a touch of Aussie joy to every bite.

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