Australian Lamingtons - Chocolate and coconut covered sponge cake

Lamingtons: Australian Sponge Cakes




Yield 24 Lamingtons


Sponge Cake


Shredded Coconut


Stage 1 - Prepare the Lamingtons Sponge Cake

  1. Preheat the oven to 350 degrees Fahrenheit
  2. In a bowl, sift your flour together to get rid of any clumps, then set aside
  3. In another larger bowl, begin whipping your butter with an electric mixer as you gradually add coconut sugar. You'll want to continually whip your butter for at least 5-6 minutes as it gets creamy, and you'll want to fully incorporate all your coconut sugar as well
  4. Once you have your whipped butter, add your vanilla extract and continue to whip your butter
  5. Next, crack each of your eggs one at a time into the bowl and continue to whip into the butter. Don't add your eggs all at once, otherwise they won't incorporate well into the butter and will become too clumpy
  6. Gradually add in your sifted flour, mixing bit by bit, but stop when you've added half your flour, though
  7. Add your milk and baking powder and mix everything well
  8. Finally, add in the rest of your flour and mix well. By now, you'll have a wonderful batter for your lamingtons' sponge cake
  9. Pour your batter into a greased cupcake pan, then place into the oven and bake for 30 minutes

Stage 2 - Prepare Lamingtons Icing

  1. Take a small saucepot over medium heat and add your butter
  2. As the butter has melted, add the milk and stir well in
  3. Remove the saucepot from the heat, then sift your cocoa powder into the saucepot. Whisk the cocoa in well into the melted butter and milk
  4. Bit by bit, add the powdered sugar into your cocoa mix. As you add portions of powdered sugar, whisk it vigorously into what is slowly becoming your chocolate icing. Continue to add and whisk until all your powdered sugar has been incorporated

Stage 3 - Assemble the Lamingtons

  1. Take the sponge cake out of the oven after 30 minutes and let cool
  2. Meanwhile, take a small pot filled halfway with water. Bring to a boil then lower the heat to a simmer
  3. Place a bowl on top of the lip of the pot to create a bain-marie, then pour your icing into the bowl and stir
  4. Set your shredded coconut onto a plate and next to your chocolate bain-marie
  5. By now, your lamingtons cakes should be nice and cooled. Take one and dip into the chocolate icing, and let any extra icing drip off
  6. Then, while the icing is still fresh on the sponge cake, roll your lamingtons through the shredded coconut and set aside
  7. Continue until all your lamingtons have been coated in icing and shredded coconut, then enjoy with a nice cup of tea!

Courses Desserts

Cuisine Australian

Recipe by Arousing Appetites: Home to the Serious Cook at