Classic Coconut Lamingtons
Indulge in the delightful taste of Classic Coconut Lamingtons, a beloved Australian dessert that features a light and fluffy homemade sponge cake coated in rich chocolate icing and rolled in desiccated coconut. This recipe is a nostalgic favorite from my childhood, reminiscent of my mum's kitchen, where the sweet aroma of freshly baked cake filled the air. Perfect for afternoon tea or as a sweet treat for gatherings, these lamingtons are easy to make and sure to impress friends and family!
15
Servings
133
Calories
11
Ingredients
Ingredients
Butter
125 g (softened)
Sugar
2/3 cup (granulated)
Self-raising flour
2 cups (sifted)
Eggs
2 (large)
Salt
1/2 teaspoon
Milk
1/3 cup (approximate, whole or low-fat)
Vanilla extract
1/2 teaspoon
Icing sugar
1/2 cup (sifted)
Cocoa powder
1/2-2 tablespoons (unsweetened)
Boiling water
(for icing)
Desiccated coconut
to coat
Instructions
1
Preheat your oven to 180 degrees Celsius (moderate) and grease a lamington tin with butter or line it with baking paper.
2
In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure they are fully incorporated.
4
In another bowl, sift together the self-raising flour and salt.
5
Gradually add the flour mixture to the batter alternately with the milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overbeat.
6
Stir in the vanilla extract and ensure the batter has a soft dropping consistency. If needed, add a splash more milk to achieve this.
7
Pour the batter into the prepared lamington tin, spreading it evenly. Bake in the preheated oven for 25 to 35 minutes, or until a skewer inserted into the center comes out clean.
8
Once baked, remove the cake from the oven and turn it out onto a wire rack to cool completely.
9
While the cake cools, prepare the icing by sift icing sugar into a bowl. In a separate cup, blend cocoa powder with a small amount of boiling water until smooth, then gradually mix this into the icing sugar, adding more boiling water as necessary to reach a pourable consistency.
10
Once the cake has cooled completely, cut it into uniform squares.
11
Carefully dip each square into the chocolate icing, allowing any excess icing to drip off.
12
Immediately roll the iced squares in desiccated coconut to coat them evenly.
13
Place the coated lamingtons on a wire rack or tray to allow the icing to set.
14
Repeat the dipping and coating process with the remaining squares. Serve once fully set and enjoy your homemade lamingtons!
Nutrition Information
5.4 g
Fat
19.5 g
Carbs
1.7 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Coconut Lamingtons?
They are a traditional Australian dessert consisting of light sponge cake squares coated in chocolate icing and rolled in desiccated coconut.
How many servings does this recipe yield?
This recipe makes approximately 15 servings.
What is the calorie count per lamington?
Each serving contains approximately 133 calories.
What oven temperature is required for baking?
The oven should be preheated to 180 degrees Celsius.
How long does the sponge cake need to bake?
The cake should bake for 25 to 35 minutes until a skewer comes out clean.
What are the main ingredients for the sponge cake?
The sponge is made from butter, granulated sugar, eggs, self-raising flour, salt, milk, and vanilla extract.
What type of flour should I use?
This recipe requires 2 cups of sifted self-raising flour.
How much butter is needed?
The recipe calls for 125 g of softened butter.
How much sugar is in the cake?
The recipe uses 2/3 cup of granulated sugar.
How many eggs are used in the batter?
You will need 2 large eggs.
What is the fat content per serving?
Each lamington contains about 5.4 g of fat.
How many carbohydrates are in each serving?
There are 19.5 g of carbohydrates per serving.
What is the protein content of a lamington?
Each serving provides about 1.7 g of protein.
How do I prepare the lamington tin?
Grease the tin with butter or line it with baking paper.
How should the butter and sugar be mixed?
Cream them together until the mixture is light and fluffy.
How do I incorporate the flour and milk?
Add them gradually and alternately, starting and ending with the flour mixture.
What consistency should the batter have?
It should have a soft dropping consistency; add a splash more milk if needed.
How do I make the chocolate icing?
Sift icing sugar into a bowl and mix with a blend of cocoa powder and boiling water until pourable.
What type of cocoa powder should I use?
Use 1/2 to 2 tablespoons of unsweetened cocoa powder.
Can I use low-fat milk?
Yes, the recipe suggests using either whole or low-fat milk.
How do I apply the coconut coating?
Immediately roll the iced cake squares in desiccated coconut to coat them evenly.
Should the cake be cooled before icing?
Yes, the cake must be completely cooled on a wire rack before cutting and icing.
How do I cut the cake?
Once cooled, cut the sponge into uniform squares.
What is the purpose of the boiling water in the icing?
Boiling water is used to dissolve the cocoa powder and reach a smooth, pourable consistency for the icing sugar.
How much vanilla extract is needed?
The recipe uses 1/2 teaspoon of vanilla extract.
How much salt is used?
The recipe calls for 1/2 teaspoon of salt.
What type of coconut is used for the exterior?
Desiccated coconut is used to coat the chocolate icing.
Where should I set the finished lamingtons?
Place them on a wire rack or tray to allow the icing to set.
Is this recipe suitable for beginners?
Yes, the recipe is described as easy to make and a nostalgic favorite.
When are lamingtons usually served?
They are perfect for afternoon tea or as a sweet treat for gatherings.