These classic Australian cakes are believed to be named after Lord Lamington, who served as the Governor of Queensland at the turn of the 20th century. Legend has it that his pastry chef was called upon at short notice to feed some unexpected guests. With limited ingredients and time, the chef decided to cut up leftover sponge cake and dip it in chocolate and coconut. This innovative dessert was a huge success and Lord Lamington asked for the same treat again and again.
This version of the Australian favorite includes a layer of raspberry jam sandwiched between two layers of cake. Not only does it add flavor, but it's a beautiful surprise when you first cut into the individual-sized cakes. They make a lovely treat for tea time or a shower.
- For the Cake Layers:
- 1 cup unsalted butter (softened)
- 2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 2/3 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2/3 cup raspberry jam (store-bought or homemade)
- For the Chocolate Glaze and Topping:
- 6 ounces dark chocolate
- 3/4 cup milk
- 3 tablespoons unsalted butter
- 1 3/4 cups powdered sugar
- 2 1/2 tablespoons unsweetened cocoa powder
- 2 tablespoons boiling water
- 3 cups unsweetened shredded coconut
Note: while there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cake Layers
Gather the ingredients.
Preheat oven to 325 F. Grease two 9 x 13-inch baking pans and line the bottoms with parchment paper. Grease the parchment paper and dust with flour. Tap out excess and set pans aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
Add the eggs and vanilla, one at a time, beating each time until incorporated.
In a large bowl, sift together the cake flour, baking powder, and salt.
Add the flour mixture to the egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
Divide the batter evenly between the prepared pans. Place in the preheated oven and bake until a cake tester inserted into middles comes out clean, about 30 minutes.
Cool the cakes in the pans for 10 minutes then turn out cakes onto wire racks. Carefully pull away the parchment paper and allow to cool completely.
Spread one of the cooled cakes with the jam filling and place other cake on top.
Using a serrated knife, trim the edges of the sandwiched cakes. Cut into 24 2-inch squares.
Make the Glaze and Assemble
In a heat-safe bowl set over a saucepan of simmering water, stir the chocolate, milk, and butter until melted and blended.
Add the powdered sugar and cocoa powder to the melted chocolate mixture. Add 2 tablespoons boiling water and whisk to blend.
Place the coconut in a medium bowl. Working one cake cube at a time, dip a cake cube into the chocolate glaze to coat, then transfer the cakes to a wire rack to allow excess chocolate to drip off. Wait for about 15 minutes to ensure as much chocolate has dripped off as possible.
Working with 1 chocolate-coated cake cube at a time, roll in shredded coconut to coat. Allow the coconut coated cakes to sit until set.
Enjoy! Store any leftovers in an airtight container in the refrigerator.
- The cakes can be made a day in advance and chilled or frozen before icing and coating with coconut.