How to Make Lamingtons - A Step-by-Step Guide

Lamingtons are a classic Australian dessert, beloved for their simplicity and deliciousness. These soft, sponge cake squares are coated in a layer of chocolate icing before being rolled in desiccated coconut, creating a sweet and indulgent treat that is perfect for any occasion.

With a history dating back to the early 20th century, lamingtons have become a staple at Australian bake sales, afternoon teas, and celebrations. The origins of the lamington are somewhat disputed, with both N...

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Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ⅛ teaspoon salt
  • ¾ cup white sugar
  • ½ cup unsalted butter, at room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 4 cups confectioners' sugar, sifted
  • ⅓ cup cocoa powder, sifted
  • ½ cup warm milk
  • 2 tablespoons unsalted butter, melted
  • 2 cups dessicated, unsweetened coconut, or as needed

Information

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Additional Time: 8 hrs 35 mins
  • Total Time: 9 hrs 45 mins
  • Servings: 24
  • Yield: 24 squares

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
  • Make the cake: Sift flour, baking powder, and salt together into a bowl.
  • Beat sugar and butter in a large bowl with an electric mixer until light, fluffy, and noticeably lighter in color. Mix in one egg until fully incorporated; mix in remaining egg and vanilla. Add flour mixture in two batches, alternating with milk, beating until just incorporated after each addition. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let stand in the pan for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.
  • Wrap cooled cake with plastic wrap. Place onto your counter at room temperature to let firm up, 8 hours to overnight.
  • When ready to finish the lamingtons, make the icing: Place confectioners' sugar and cocoa into a mixing bowl. Mix in warm milk and melted butter until icing is fluid but not too runny.
  • Unwrap the cake and cut into 24 squares. Cover a work surface with parchment or waxed paper, then set a wire rack over top. Pour coconut into a shallow bowl.
  • Using a fork, dip each cake square into icing, turn until all sides are coated, then roll in coconut. Place onto the rack to dry.
  • Nutrition

    249 cal.

    • Total Fat: 11g
    • Saturated Fat: 8g
    • Cholesterol: 29mg
    • Sodium: 85mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 2g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 77mg
    • Iron: 1mg
    • Potassium: 94mg