Description
Classic Australian Lamingtons are soft, fluffy sponge cake squares coated in a rich chocolate icing and rolled in desiccated coconut. This traditional treat is perfect for afternoon tea or gatherings, featuring a moist cake base with a sweet, glossy chocolate coating that’s dusted with coconut for a delightful texture contrast.
Ingredients
Sponge Cake
- 230 g unsalted butter (room temperature)
- 250 g granulated sugar
- 3 large eggs (room temperature)
- 250 g plain flour (all-purpose), sifted
- 3 tsp baking powder
- ½ tsp fine salt
- 120 ml whole milk (room temperature)
Chocolate Icing
- 300 g powdered icing sugar (confectioners’ sugar)
- 35 g cocoa powder
- 180 ml boiling water
- 60 g unsalted butter (melted)
Coating
- 170 g desiccated coconut
Instructions
- Make the Sponge Cake: Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) square baking pan with butter and line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar on medium speed for about 3 minutes until the mixture is pale and creamy, ensuring a light textured cake.
- Add Eggs: Incorporate the eggs one at a time, beating well between each addition to maintain a smooth batter. If the mixture curdles, add a tablespoon or two of flour to bring it back together. Scrape down the sides and base of the bowl to keep ingredients well mixed.
- Combine Dry Ingredients and Milk: In a separate bowl, sift together flour, baking powder, and salt, then whisk to combine. Add half of this dry mix to the batter and beat until combined, then add the milk and beat again. Finally, add the remaining flour mixture and mix gently until only a few flour streaks remain to avoid overmixing.
- Bake the Sponge: Pour the batter into the prepared baking pan and bake for 40-45 minutes. Test doneness by inserting a skewer; it should come out clean. The cake will also spring back when lightly touched in the center. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Cut and Chill Sponge: Once cooled, trim the edges off the cake with a serrated knife and cut into 16 even squares. Place the squares in the freezer for 30-40 minutes until they are very cold but not frozen solid, which helps the chocolate coating adhere better.
- Make Chocolate Glaze: In a bowl, mix powdered icing sugar and cocoa powder. Pour in boiling water and melted butter, stirring continuously until you achieve a smooth, glossy icing. If the icing thickens too much, warm it gently over a bowl of boiling water and add a spoonful or two of boiling water to loosen.
- Prepare for Coating: Set up by placing the chocolate glaze and desiccated coconut into separate shallow bowls. Have two forks ready to handle the sponge squares, and place a wire rack over a baking tray to catch drips.
- Coat the Sponge in Chocolate: Using two forks to hold each chilled sponge square, dip it into the chocolate icing until all sides are well coated. Lift the square out and allow excess icing to drip back into the bowl.
- Roll in Desiccated Coconut: Immediately after coating, place the chocolate-covered square into the desiccated coconut bowl. Sprinkle and roll the cake in the coconut to fully cover it, pressing gently to help the coconut stick to the icing. Transfer the finished Lamington to the wire rack.
- Set and Serve: Repeat the coating process with the remaining sponge squares. Allow the Lamingtons to set on the rack for about an hour to let the icing firm up. Serve fresh for the best texture and flavor.
Notes
- Using cold sponge squares helps the chocolate coating adhere better and prevents melting.
- If the chocolate icing thickens too much, place the bowl over hot water and add a little boiling water to loosen it.
- Ensure all ingredients, especially eggs and milk, are at room temperature for best sponge texture.
- Lamingtons can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For variation, you can also fill the Lamingtons with jam or cream before coating.
