Classic Lamingtons: Bake Your Own Aussie Treats
Get ready to whip up a batch of Australia’s beloved treat – the Lamington! These delightful squares of sponge cake, coated in rich chocolate icing and rolled in desiccated coconut, are surprisingly simple to make at home. Perfect for afternoon tea, parties, or just because, this guide will walk you through creating these iconic cakes.
LAMINGTONS
INGREDIENTS
SPONGE CAKE
- 125g (1/2 cup + 1 tbsp) unsalted butter, softened
- 220g (1 cup) caster sugar (superfine sugar)
- 1 teaspoon vanilla extract
- 2 large eggs
- 190g (1 1/2 cups) self-raising flour (or plain flour + 1 1/2 tsp baking powder)
- 1/2 teaspoon salt
- 125ml (1/2 cup) milk
CHOCOLATE ICING & COATING
- 500g (4 cups) icing sugar (powdered sugar), sifted
- 60g (1/2 cup) unsweetened cocoa powder, sifted
- 30g (2 tbsp) unsalted butter, melted
- 180ml (3/4 cup) boiling water (or hot milk)
- 200g (2-3 cups) desiccated coconut
EQUIPMENT
- 20cm x 30cm (8×12 inch) rectangular baking pan
- Electric mixer (or whisk and bowl)
- Spatula
- Wire rack
- Shallow bowls (for icing and coconut)
- Fork or tongs
INSTRUCTIONS
SPONGE CAKE PREPARATION
- 1. Preheat your oven to 180°C (350°F). Grease and line the base and sides of your 20x30cm baking pan with baking paper, leaving some overhang for easy removal.
- 2. In a large bowl, use an electric mixer to beat the softened butter, caster sugar, and vanilla extract until light and fluffy (about 3-5 minutes).
- 3. Add the eggs one at a time, beating well after each addition until fully incorporated.
- 4. Sift the self-raising flour and salt together in a separate bowl.
- 5. Gradually add the flour mixture and the milk to the butter mixture in alternating batches (begin and end with flour). Mix on low speed until just combined – do not overmix.
- 6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
- 7. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- 8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For best results (easier cutting and less crumbling), chill the cake in the refrigerator for at least an hour or overnight.
CHOCOLATE ICING PREPARATION & ASSEMBLY
- 9. Once the cake is completely cool (and preferably chilled), carefully cut it into even squares (e.g., 16 or 20 squares).
- 10. Prepare the icing: In a heatproof bowl, combine the sifted icing sugar and sifted cocoa powder. Add the melted butter and boiling water (or hot milk). Whisk until smooth and glossy. The icing should be thin enough to coat the cake easily but not watery. If it’s too thick, add a tiny bit more hot water; if too thin, add a bit more sifted icing sugar.
- 11. Place the desiccated coconut into a shallow bowl or tray.
- 12. Set up your dipping station: Have the cake squares, bowl of chocolate icing, and bowl of coconut ready, along with a clean wire rack placed over baking paper (to catch drips).
- 13. Using a fork or tongs, dip one cake square into the chocolate icing, ensuring all sides are coated. Allow excess icing to drip off back into the bowl.
- 14. Immediately transfer the iced cake square to the bowl of desiccated coconut. Gently roll or spoon coconut over all sides until evenly coated.
- 15. Place the coated Lamington onto the wire rack to set.
- 16. Repeat steps 13-15 with the remaining cake squares. Let the Lamingtons set completely on the wire rack (at least 30 minutes) before serving.
Enjoy your delicious homemade Lamingtons! These classic treats are perfect as they are, or you can slice them in half and add a layer of jam and cream for an extra indulgence. Store in an airtight container at room temperature for a few days. Happy baking!
