So, there was absolutely no mystery to the origins of the Lamingtons, yet it seems this fight may go on longer than anticipated with 'new research' suggesting this is not an Australian creation and instead us Kiwi's can pat ourselves on the back for another piece of food genius we've created. I'm putting my hands up and stepping back while the battle rages and I'll instead fill my pie hole with these traditional chocolate Lamington's that have the perfect icing ratio. Have you ever tried one of these light sponge cakes that are dipped in icing and coated in coconut?
Anyway, Lamingtons can be served as they are below or sometimes they are halved and filled with cream and a tiny spot of raspberry jam in the center of the cream. Whichever you choose these are perfect to share and they last container for up to three days so can be made ahead for an afternoon tea.
Why you'll love these
Perfect sponge interior
The lamington sponge is light and perfect.
The chocolate and coconut coating
The outside of the sponge is dipped into a light chocolate icing and then coated in dessicated coconut making for a well balanced flavor.
The jam and cream filling is optional
Many lamingtons are sold or served without, though if you prefer with the filling, go ahead!
How to prepare Lamingtons
- Sift the flour: For the sponge to be light, you need to sift it 3 times!
- Fluffy eggs: The eggs, sugar and extract are beaten until pale, light and fluffy.
- Stages of flour: Adding ⅓ flour to the eggs, fold through until smooth and repeat until all the flour has been added.
- Bake: Pour into the your cake tin and bake until golden and it's coming away at the edges.
- Cool: Allow to cool in the tin before upturning and placing on a cooling rack to cool completely.
- Squares: Cut the sponge into equal squares.
- Make the icing: Combine the icing ingredients in a bowl.
- Coconut + bowl: The desiccated coconut goes into a bowl beside the chocolate.
- Coat and coat: Place one square into the icing and turn to coat the entire surface evenly and do the same in the desiccated coconut.
- Repeat and set: Reoeat with the remaining sponge cakes and set aside to set fully.
- Serve: Dig in!
Tips for the best Lamingtons
Serving your lamingtons: Some of the images show the Lamingtons served with raspberry jam and whipped cream in the middle. Traditionally these can be served with or without the jam and cream filling, but if you do want to serve these with a filling, you'll need ⅓ cup jam (approximately 1 teaspoon jam per lamington) and 1 cup whipped cream (approximately 1 tablespoon cream per lamington).
More Australasian recipes you'll enjoy
Pavlova
Chocolate Self-Saucing Pudding
Australian Mint Slice
Lamingtons
Adapted from Taste Australia and Donna Hay respectively
Makes 16
Ingredients:
Sponge
240 grams / 1 ½ cups plain flour
1 teaspoon baking powder
Pinch salt
6 eggs
150 grams / ¾ cup superfine/caster sugar
1 teaspoon vanilla extract
50 grams / 3.5 ounces butter, melted
2 tablespoons warm water
Chocolate Icing
290 grams / 2 ½ cups confectioner’s/icing sugar, sifted
50 grams / ½ cup cocoa powder, sifted
177 milliliters / ¾ cup boiling water
60 milliliters / ¼ cup milk
50 grams / 1.7 ounces butter, melted
200 grams / 2 cups desiccated coconut
Directions:
Line a square baking tin with greaseproof paper and preheat the oven to 180ºC/350F.
Sift the flour and baking powder three times and stir through the salt and set aside.
Place the eggs, sugar and vanilla extract into a bowl and beat on medium for 10 minutes, until doubled in size, pale and fluffy.
Sift ⅓ of the flour into the fluffy eggs and fold until smooth, repeat with the remaining flour in the same way until the mixture is completely smooth and well combined.
Add the butter and water and fold slowly until combined.
Pour the cake batter into your prepared tin and bake for 25 minutes, until it is golden on top and the sponge is coming away from the sides of your tin.
Remove and allow to cool in the tin for 10 minutes before upturning to a cooling rack and allowing to cool fully
Once cooled, cut into 16 equal squares.
To make the chocolate icing, place the confectioner’s sugar, cocoa powder, boiling water, milk and butter in a bowl and combine until smooth.
Pour the desiccated coconut into another bowl beside the chocolate mixture.
With two forks, drop one sponge square into the chocolate icing, turning to coat on all edges.
Dip into the desiccated coconut, coating on all sides and place on a rack to set.
Continue with the remaining sponges until all are coated in both the chocolate icing and coconut.
Set aside to set (or to speed up the process, refrigerate).
Serve.
Print
Lamingtons
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Makes 16
- Category: Cakes
- Cuisine: Australian, New Zealand
Ingredients
Sponge
240 grams / 1 ½ cups plain flour
1 teaspoon baking powder
Pinch salt
6 eggs
150 grams / ¾ cup superfine/caster sugar
1 teaspoon vanilla extract
50 grams / 3.5 ounces butter, melted
2 tablespoons warm water
Chocolate Icing
290 grams / 2 ½ cups confectioner’s/icing sugar, sifted
50 grams / ½ cup cocoa powder, sifted
177 milliliters / ¾ cup boiling water
60 milliliters / ¼ cup milk
50 grams / 1.7 ounces butter, melted
2 cups desiccated coconut
Instructions
- Line a square baking tin with greaseproof paper and preheat the oven to 180ºC/350F.
- Sift the flour and baking powder three times and stir through the salt and set aside.
- Place the eggs, sugar and vanilla extract into a bowl and beat on medium for 10 minutes, until doubled in size, pale and fluffy.
- Sift ⅓ of the flour into the fluffy eggs and fold until smooth, repeat with the remaining flour in the same way until the mixture is completely smooth and well combined.
- Add the butter and water and fold slowly until combined.
- Pour the cake batter into your prepared tin and bake for 25 minutes, until it is golden on top and the sponge is coming away from the sides of your tin.
- Remove and allow to cool in the tin for 10 minutes before upturning to a cooling rack and allowing to cool fully
- Once cooled, cut into 16 equal squares.
- To make the chocolate icing, place the confectioner’s sugar, cocoa powder, boiling water, milk and butter in a bowl and combine until smooth.
- Pour the desiccated coconut into another bowl beside the chocolate mixture.
- With two forks, drop one sponge square into the chocolate icing, turning to coat on all edges.
- Dip into the desiccated coconut, coating on all sides and place on a rack to set.
- Continue with the remaining sponges until all are coated in both the chocolate icing and coconut.
- Set aside to set (or to speed up the process, refrigerate).
- Serve.
Notes
Serving your lamingtons: Some of the images show the Lamingtons served with raspberry jam and whipped cream in the middle. Traditionally these can be served with or without the jam and cream filling, but if you do want to serve these with a filling, you'll need ⅓ cup jam (approximately 1 teaspoon jam per lamington) and 1 cup whipped cream (approximately 1 tablespoon cream per lamington).
Adapted from Taste Australia and Donna Hay respectively
Nutrition
- Calories: 321 calories per serve
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