I love Lamingtons and when I was younger I used to make this a lot. I had a lovely recipe that I used from an old recipe book but I lost it and ever since then I didn’t bother trying much. Although I did try creating my own recipe in the past it didn’t turn out quite the way I wanted it to. But today the Baking Gods were on my side so my attempt at these Easy Lamingtons Recipe was a success.
Lamingtons is very popular in Australia, it’s sponge cake dipped in a chocolate sauce and rolled in coconut. I love anything with coconut so this is just up my alley. Who can resist a soft sponge cake with chocolate and coconut. I tried to keep this recipe simple so I used my basic sponge cake recipe that I use all the time. It works beautifully without too much effort.
Nagi from Recipe Tin Eats mentioned in her recipe that she freezes her cake before dipping them in the sauce. I’m so glad she shared this little trick because it works like a charm. Freezing the cake makes it so easy, without getting crumbs all over the sauce.
Although I have used cocoa in the sauce, you can also add chocolate if you prefer. For my family this was perfect as I didn’t want a super rich cake. I also added a dollop of cream on top of each little lamington to balance the sweetness. You don’t have to add the cream.
Some recipes also suggest filling the lamingtons with jam and cream and sandwiching them together. There are recipes that also dip the cake in raspberry jelly, I have tried that and it didn’t work. So clearly I have to work on my recipe.
More Sweet Treats
Easy Lamington Recipe
- 2 large eggs
- 1/2 cup/125ml granulated sugar
- 1/2 tsp vanilla essence
- 1 cup cake wheat flour
- 1 tsp baking powder
- 1/4 cup/62.5g butter
- 1/2 cup milk
- 1&1/2 cup icing sugar sifted
- 1/4 cup cocoa powder
- 1/2 tsp vanilla essence
- 1 tbsp butter melted
- 1/2 cup hot water
- 1 cup desiccated coconut
- fresh cream (optional)
- Preheat oven to 180 degrees Celsius. Line a 20 x 20cm cake pan with parchment paper, make sure you leave about 2cm overlapping the sides. Set aside
- Melt the butter in the microwave for about 30-40 seconds,mix in the milk and set aside. In a large bowl whisk the eggs and sugar, using an electric mixer, for 4-5 minutes until it is light in color
- Mix in the vanilla essence. Sift in half the flour and baking powder and give it a quick whisk, pour in half the milk mixture and whisk, repeat with other half dry ingredients and milk mixture. Do not over mix
- Bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean
- Remove from oven and allow it to stand for 10 minutes. Turn onto a wire rack and allow it to cool
- Freeze the cake for an hour
- In the meantime prepare the sauce by mixing the sifted icing sugar and cocoa together. Add the vanilla essence, melted butter and hot water and mix until smooth
- Remove from the freezer and cut into 12 equal size squares
- Use 2 forks and dip each square in the sauce, shake off the excess sauce. Roll in the desiccated coconut. Place them on a wire rack to set and allow them to reach room temperature
- Serve with a dollop of cream (optional)