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.