Description
Classic Australian Lamingtons are delightful sponge cake squares dipped in a rich chocolate icing and rolled in desiccated coconut. These bite-sized treats are perfect for afternoon tea or parties, delivering a sweet and fluffy texture with a decadent cocoa coating.
Ingredients
Scale
Dry Ingredients
- 1¾ cup all-purpose flour (210g)
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (113g), softened
- 1 cup superfine sugar (caster sugar) (200g)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk (120ml)
Icing Ingredients
- 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 fully line it with parchment paper, allowing the excess 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 combine evenly.
- Cream butter and sugar: Using an electric hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and superfine sugar together until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add eggs and vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as necessary. Then beat in the vanilla extract.
- Combine wet and dry ingredients: With the mixer on low speed, add a third of the dry flour mixture followed by half of the milk. Repeat this alternating process with another third of the flour and the remaining milk until all ingredients are well combined. Occasionally stop to scrape down the sides of the mixing bowl. Pour the batter into the prepared cake pan.
- Bake the cake: Place the pan in the oven and bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 20 minutes. Then invert the cake onto a cooling rack, remove the parchment paper, and allow it to cool completely.
- Cut the cake: When cooled, trim any crispy edges and cut the cake into 24 evenly sized 2-inch squares.
- Prepare the icing: In a medium bowl, whisk together the powdered sugar, cocoa powder, butter, and boiling water until the mixture is smooth and glossy.
- Set up for coating: Line a baking sheet with parchment paper and place a wire rack on top. Pour the desiccated coconut into a small shallow bowl for easy rolling.
- Coat the lamingtons: Using a fork, dip each cake square into the chocolate icing, ensuring it is fully coated. Allow the excess icing to drip off, then roll the coated cake into the desiccated coconut until thoroughly covered. Place each coated piece onto the wire rack to dry. Repeat with the remaining squares.
- Let dry and serve: Allow the lamingtons to dry completely on the rack for about 20 minutes before serving. Store any leftovers in an airtight container at room temperature for 3 to 4 days to maintain freshness.
Notes
- Ensure the cake is completely cooled before cutting to prevent crumbling.
- Use superfine sugar for a lighter texture in the cake.
- Desiccated coconut adds the classic texture and flavor, but shredded coconut can be used if unavailable.
- The icing should be warm but not too hot when dipping to avoid melting the cake.
- Lamingtons are best eaten within a few days for optimal freshness and texture.
