Lamingtons Recipe

If you’ve never made Lamingtons at home, prepare to fall in love with Australia’s most beloved sweet treat. Imagine plush cubes of buttery sponge cake, cloaked in a rich, glossy chocolate coating, and then showered in snowy flakes of coconut—every bite delivers an irresistible mix of flavors and textures. Whether you’re craving an afternoon pick-me-up or looking to impress at your next gathering, Lamingtons are a deliciously nostalgic dessert that brings a taste of Aussie tradition to your kitchen.

this Recipe

Ingredients You’ll Need

The beauty of Lamingtons lies in how each straightforward ingredient creates a dessert greater than the sum of its parts. From pantry staples to a mountain of coconut, each element plays a starring role in taste, texture, and that iconic look. Gather these items and watch them transform!

• Butter (1 cup, softened): Ensures a rich, tender crumb and builds the foundation of flavor in the cake.
• Granulated Sugar (1 cup): Sweetens the cake and helps achieve that delightfully light and fluffy texture.
• Eggs (4 large): Make the cake airy and give it structure—be sure they’re at room temperature for the best results.
• Vanilla Extract (2 teaspoons): Adds a subtle warmth that ties all the flavors together.
• All-purpose Flour (2 cups): The backbone of your sponge, giving it stability without making it dense.
• Baking Powder (2 teaspoons): Ensures your cake rises beautifully and stays light.
• Whole Milk (½ cup): Keeps the crumb moist and soft—don’t skimp on the richness!
• Salt (¼ teaspoon): Balances the sweetness and sharpens every flavor in the cake.
• Powdered Sugar (3½ cups) for coating: Creates that luscious, melt-in-your-mouth chocolate layer.
• Unsweetened Cocoa Powder (⅓ cup): Gives the chocolate coating a deep, satisfying cocoa punch.
• Whole Milk (½ cup) for coating: Blends smoothly with cocoa and powdered sugar for a glossy finish.
• Unsalted Butter (1 tablespoon) for coating: Adds an extra silky texture to your chocolate dip.
• Desiccated Coconut (2 cups): Delivers classic Lamingtons flair with every snowy, toasty bite.

How to Make Lamingtons

Step 1: Prepare the Cake Base

Start by preheating your oven to 350°F (175°C) and lining an 8×12-inch pan with parchment paper. This step helps the cake release easily later. Cream together your softened butter and sugar until it’s pale and fluffy; this aerates the mixture for that signature Lamingtons lightness. Add the eggs one at a time, beating well after each to keep the batter silky. Finally, mix in the vanilla extract for a gentle aroma that will carry through every bite.

Step 2: Mix Dry Ingredients and Combine

In a clean bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and prevents clumps. Add the dry mixture to your butter mixture in two parts, alternating with the milk (starting and finishing with flour). Mixing until just combined ensures your sponge stays tender; avoid over-beating for best results.

Step 3: Bake and Cool

Pour the batter into your prepared pan, smoothing the top for uniform squares later. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan—this step is crucial, as slicing warm cake can cause it to crumble and won’t hold up well to chocolate dipping.

Step 4: Cut the Cake

Once the cake has cooled fully, carefully lift it onto a cutting board and slice it into even squares (aim for about 16 pieces). Use a sharp knife for neat edges, cleaning the blade between cuts for picture-perfect Lamingtons.

Step 5: Make the Chocolate Coating

To whip up the classic chocolate coating, sift your powdered sugar and cocoa together in a bowl. In a saucepan, heat the milk and butter over medium until melted, then whisk into the dry ingredients. Stir until you have a smooth, glossy, pourable chocolate mixture—this will envelop your cake squares in pure decadence.

Step 6: Dip and Roll

Now for the fun part: working swiftly, dip each cake square in the warm chocolate coating, letting any excess drip off. Immediately roll each piece in the desiccated coconut, ensuring every side is well covered. Set each finished Lamington on a wire rack to set; the coconut keeps your hands (mostly) mess-free, while the chocolate hardens up into the perfect shell.

Step 7: Finishing Touches

Allow the coated Lamingtons to rest for at least 1 hour. This helps the chocolate set and intensifies the flavors. If you’re after a traditional twist, try sandwiching a little raspberry jam or whipped cream between two layers before dunking them in chocolate and coconut—pure bliss!

How to Serve Lamingtons

Garnishes

For a charming finishing touch, dust your Lamingtons with a bit of extra powdered sugar, or nestle a fresh raspberry on top of each square. A light swirl of whipped cream or a mint leaf on the plate adds a pop of color and elegance.

Side Dishes

Pair these Lamingtons with a cup of strong black tea, a creamy flat white, or even a scoop of vanilla ice cream. For a more decadent dessert plate, serve alongside fresh berries or a little pot of tart raspberry sauce to echo the jam often added in traditional versions.

Creative Ways to Present

Layer your Lamingtons on a tiered cake stand for afternoon tea, arrange in a checkerboard pattern for playful color, or serve in individual cupcake wrappers for easy grab-and-go treats. If you want to personalize them, try dipping just half the square in chocolate and coconut for a striking two-tone effect!

Make Ahead and Storage

Storing Leftovers

Store any leftover Lamingtons in an airtight container at room temperature for up to 4 days. The chocolate coating and coconut help keep the cake moist, so you’ll enjoy fresh-tasting squares long after baking day.

Freezing

Lamingtons freeze beautifully! Wrap individual slices in plastic wrap and place in a freezer-safe container. They’ll keep for up to 2 months; when cravings hit, thaw at room temperature for a couple of hours and dig in.

Reheating

While Lamingtons are best enjoyed at room temperature, you can very gently warm them for a few seconds in the microwave if you like a gooey chocolate shell. Just be careful not to overheat, or the chocolate and coconut coatings may soften too much.

FAQs

Can I use store-bought sponge cake for Lamingtons?

Absolutely! If you’re short on time, a plain store-bought sponge cake works well. Just make sure it’s sturdy enough to withstand dipping in chocolate and coconut without falling apart.

What kind of coconut should I use?

Desiccated coconut is ideal for the authentic look and texture of Lamingtons, but shredded or flaked coconut can be used if that’s what you have on hand. Lightly toast it for added crunch and a boost of flavor.

Can I add fillings to my Lamingtons?

Yes! For a classic twist, slice your cake squares in half and add a layer of raspberry jam, whipped cream, or both before coating. It adds extra flavor and a delightful surprise inside.

How do I keep the chocolate coating from getting too thick?

If your chocolate mixture starts to thicken as it cools, gently reheat it over low heat, adding a splash of milk if needed for a smooth, dippable consistency. Working quickly helps keep things easy and mess-free.

Are Lamingtons suitable for special diets?

This recipe is vegetarian-friendly. If you need a dairy-free or gluten-free version, substitute with plant-based butter, non-dairy milk, and your favorite gluten-free flour blend. Always check all labels to be safe.

Final Thoughts

There’s a special kind of joy in sharing homemade Lamingtons with friends and family. Whether you stick to the traditional recipe or add your personal touch, these coconut-coated, chocolate-dipped squares guarantee smiles every time. Go ahead—bring a bit of Aussie magic to your own kitchen and enjoy every delicious bite!

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