Fluffy Sponge cake dipped in chocolate and coated with Coconut. Bring a taste of Australian heritage into your own home and create new memories around these delightful Classic Lamingtons.
Growing up, birthdays and special occasions in our household were never complete without a batch of my mom’s delicious lamingtons. These iconic Australian treats, coated in chocolate and desiccated coconut, have been a staple at our celebrations for as long as I can remember. With their soft, spongey texture and rich chocolate coating, lamingtons offer a perfect blend of nostalgia and indulgence. Today, I’m excited to share our cherished family recipe and some tips on how to make, store, and even customize these delightful treats.
What Are Lamingtons?
Lamingtons are a beloved Australian confection that consists of sponge cake squares dipped in a chocolate glaze and rolled in desiccated coconut. Named after Lord Lamington, a former Governor of Queensland, these cakes have become a symbol of Australian baking. Traditionally, lamingtons are enjoyed with tea or coffee, making them a versatile treat for any occasion.
Tips for Delicious Lamingtons
- Use a Firm Sponge Cake: A slightly stale sponge holds up better when dipped in chocolate. If your sponge is too fresh, it might crumble. So make sponge cake in advance.
- Chill Before Dipping: After cutting the sponge cake into squares, chill them in the refrigerator for about 30 minutes. This helps them stay firm while you coat them.
- Thin the Chocolate Mixture: Adding a bit of hot water to the chocolate mixture ensures it’s the right consistency for coating.
- Use Fine Desiccated Coconut: It sticks better and gives a more even coating.
- Work Quickly: The chocolate absorbed fast, so coat each piece of sponge cake promptly on all sides.
Variations on the Classic Lamingtons
While the traditional lamington is hard to beat, there are plenty of creative variations to try:
- Jam-Filled Lamingtons: Spread a layer of your favorite jam between two squares of sponge cake before coating them in chocolate and coconut.
- Berry Lamingtons: Mix fresh or freeze-dried berries into the sponge batter for a fruity twist. Oh so good!
- Gluten-Free Lamingtons: Substitute all-purpose flour with a gluten-free blend to cater to those with dietary restrictions.
- Vegan Lamingtons: Use a dairy-free milk alternative and replace eggs with flax eggs or a commercial egg replacer.
Lamingtons are more than just a dessert; they’re a sweet reminder of family traditions and celebrations. By following this simple recipe, you can bring a taste of Australian heritage into your own home and create new memories around these delightful treats. Whether you stick to the classic version or experiment with your own twists, lamingtons are sure to add a touch of joy to any occasion.
Storing Lamingtons
Lamingtons can be stored in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them. Simply place the lamingtons in a freezer-safe container, separated by parchment paper to prevent sticking, and they’ll stay good for up to three months. Thaw them at room temperature before serving for the best texture.
Feel free to share your lamington creations and any variations you try in the comments below. Happy baking!
Lamingtons
16
servings30
minutes40
minutesBring a taste of Australian heritage into your own home and create new memories around these delightful Classic Lamingtons.
Ingredients
- For Sponge Cake
200 g Caster Sugar
4 Eggs
1 tsp Vanilla Extract
200 g Plain Flour
1 tsp Baking Powder
100 g Butter, melted
- For Chocolate Glaze
50g Melted Butter
160ml Whole Milk
45g Cocoa Powder
290g Icing Sugar or 200g Sugar, powdered
A pinch of Salt
- To finish
250g Desiccated Coconut, to coat
Directions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F/175°C (fan based) and grease a 9-inch square baking pan.
- In a bowl, sift together flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy. Mix in vanilla extract.
- Gradually add the dry ingredients to the egg mixture and fold until just combined.
- Fold in the melted butter. Do not over mix.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before cutting it into squares.
- Prepare the Chocolate Glaze:
- In a bowl, whisk together powdered sugar, cocoa powder, melted butter, and milk until smooth. Adjust the consistency with more milk if necessary.
- Coat the Lamingtons:
- Dip each sponge cake square into the chocolate glaze, making sure it’s fully covered. Let any excess glaze drip off.
- Roll the coated squares in desiccated coconut, ensuring an even coat.
- Place the coated lamingtons on a wire rack to set.
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