If you have ever been to Australia or New Zealand, you probably have already seen or even had some of these little beauties. They are a form of a cake made from squares of sponge cake or butter cake. They usually come with an outer layer of chocolate sauce. What’s more? They are rolled in desiccated coconut, which makes them prettier and more flavorful. This also gives lamington that distinct texture, which everybody loves.
This treat comes with a variation. In some recipes, there is a layer of cream or strawberry jam between two lamington halves. This right here gives a surprise. The classic lamington, though, which we are featuring today, don’t have that layer, but still, they are as delicious. Either way, these pretty little cakes are absolutely divine. Plus, making them from scratch is not really that hard.
As famous as lamingtons are, you will surely find them everywhere. But let me tell you this, there is nothing better than the homemade version, especially if you make them from scratch. With today’s recipe, you need a light, airy, and sweet sponge cake.
You might have heard or read about sponge cake being a little bit tricky to make, but no worries, we will walk you through the process. At the end of the day, you will realize it is not really that difficult to pull a delicious sponge cake together. Once you have your cake and it has completely cooled, coat it with the chocolate icing and sprinkle with shredded coconut.
These easy homemade lamingtons are an Australian classic. Made with a delicious sponge cake, coated with chocolate icing and sprinkled with some coconut, they are sure to impress and satisfy everybody who takes a bite!
1/2 cup plain flour
1/4 cup cornflour or cornstarch
1 tsp baking powder
3 large eggs
1/4 cup caster sugar
2 tbsp milk
1 tbsp butter
1/2 cocoa powder
2 cups icing or powdered sugar
2 tbsp unsalted butter (melted)
1/2 cup milk
2 cups shredded coconut
- Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8-inch baking square tin with baking paper. Lightly grease the inside of the paper, too. Set aside.
- Using a large mixing bowl, sift flour, baking powder, and cornflour twice. Set aside.
- In a separate mixing bowl, beat eggs using an electric whisk until thick and foamy. Add sugar, one tablespoon at a time.
- Continue to beat the eggs for about 5 to 8 minutes until they are thick and voluminous.
- Add milk and butter to a microwave-safe bowl and heat for about 30 seconds or until butter is melted. Cool slightly.
- Gently add the sifted flour mixture to the eggs then pour the butter mixture down the side of the bowl. Gently fold until flour is just combined. Be sure not to overmix.
- Put the mixture into the prepared baking tin, and bake for about 20 to 23 minutes. Leave to cool completely.
- Cut the sponge cake into 12 squares, and dip each square into the chocolate. Make sure that there is no more extra chocolate before covering it in coconut. Allow the lamingtons to dry on a cake rack.
- To know when the eggs are ready, try drawing the number 8 on top. If it stays for 1 to 2 seconds, then the eggs are good.
Australian Lamingtons can be made at home as easy as that. As much as possible, though, eat them the same day you make them. They could be for dessert, snack, or perhaps for your afternoon tea or coffee.