Lamingtons: Australian Chocolate and Coconut Sponge Cake

Mousseline cakes and Lamingtons

Jean-Etienne Minh-Duy Poirrier / Flickr

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
512 Calories
23g Fat
69g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 512
% Daily Value*
Total Fat 23g 30%
Saturated Fat 13g 65%
Cholesterol 164mg 55%
Sodium 497mg 22%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 6%
Protein 8g
Calcium 210mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lamingtons are a quintessential part of every Australian's childhood and are made of pieces of sponge cake that are dipped in chocolate icing and then rolled in desiccated coconut. These little treats are sold at school fairs and bake sales around the country. These days, lamingtons are also commercially produced; however, they don't taste as good as homemade versions.

To make lamingtons, a sponge cake is baked, cut into squares, and then coated in chocolate icing and unsweetened coconut. To make these cakes extra special you can fill them with fresh whipped cream and strawberry jam.

Ingredients

  • For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup butter (room temperature)
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • For the Icing and Coating:
  • 2 cups icing sugar (confectioner's sugar)
  • 1/3 cup cocoa powder
  • 3 tablespoons butter
  • 1/2 cup milk
  • 1 pound unsweetened shredded coconut
  • Garnish: whipped cream

Steps to Make It

Make the Sponge Cake

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. Lightly butter an 8-inch square cake pan. Set aside.

  3. In a large bowl, sift together the flour, baking powder, and salt. Set aside.

  4. In a separate bowl, using an electric beater, cream the butter and sugar together until pale and fluffy.

  5. Add the eggs one at a time, beating well after each addition.

  6. Add the vanilla and mix well to combine.

  7. Use a spatula to alternately add the flour mixture and milk, in three additions, starting and finishing with the flour.

  8. Spread the batter into the cake pan, making sure it's even.

  9. Bake in the oven for about 30 minutes, or until a toothpick comes out clean when placed in the center.

  10. Cool the cake in the pan for about 5 minutes and then invert it onto a wire rack to cool completely.

  11. Once the cake has cooled, cut it into squares of the desired size and place them in an airtight container. Store the container in the fridge for at least 2 hours or even overnight.

Make the Icing

  1. Place the icing sugar, cocoa powder, butter, and milk in a heatproof bowl over a saucepan of simmering water.

  2. Stir the mixture until it is smooth but still a bit thick. (You don't want it to get too thin otherwise the sponge cake won't absorb the coating.)

Assemble the Lamingtons

  1. Put out some newspaper or parchment paper under wire racks to catch any mess. Place the cake pieces on the racks and have your chocolate icing and desiccated coconut ready.

  2. Quickly coat each piece of sponge cake on all sides in the icing mixture and then gently roll the cake in the coconut.

  3. Serve garnished with whipped cream, if desired, and enjoy.

How to Store

The lamingtons can be stored in an airtight container for five days at room temperature.