Soft sponge cake squares dipped in rich chocolate icing and rolled in coconut — a true Australian classic loved at every gathering!
Ingredients
For the Sponge Cake:
1 cup (250 g) unsalted butter, softened
1 cup (200 g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 ½ cups (315 g) all-purpose flour
3 teaspoons baking powder
1 cup (240 ml) milk
For the Chocolate Icing:
4 cups (500 g) powdered sugar
½ cup (50 g) unsweetened cocoa powder
4 tablespoons (60 g) unsalted butter
¾ cup (180 ml) milk
Coating:
3 cups (300 g) desiccated coconut
Method (Step-by-Step)
- Preheat the oven to 180°C (350°F) and line a 9×13-inch baking pan with parchment paper.
- Cream the butter and sugar in a bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.
- In a separate bowl, whisk flour and baking powder, then add to the butter mixture gradually, alternating with the milk until smooth.
- Pour the batter into the prepared baking pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Let the sponge cool completely, then cut into even squares (about 16–20 pieces). For best results, refrigerate the cake for 1 hour before icing.
Prepare the Icing & Assemble
- To make the chocolate icing: sift powdered sugar and cocoa into a bowl. Add melted butter and milk, and whisk until smooth.
- Dip each sponge square into the chocolate icing, coating all sides.
- Immediately roll in desiccated coconut until fully covered.
- Place on a wire rack to set for 30 minutes.
Serving Tips
Lamingtons taste amazing at room temperature with a cup of tea or coffee.
Optional: Split the cake squares and fill with strawberry jam or whipped cream before dipping in chocolate for an extra indulgent version!
Enjoy