A delicious mix of chocolate, cake and coconut, the good old lamington is one of the best bakery treats. I have a fantastic recipe for you that will have you enjoying this scrumptious cake at any time of the day. So easy to put together, these little cakes are quite impressive and taste a million times better than packaged ones.
I wanted to create a simple lamington recipe that didn’t take too long, so I skipped making an authentic sponge and made a light vanilla cake instead. It worked perfectly and held its shape really well. Once the cake is made, you cut it into small squares and dip the cake pieces into a warm chocolate icing and then toss them into a bowl of shredded coconut. Volia! You have a batch of beautiful lamingtons, ready to be devoured.
Easy Homemade Lamingtons
Makes approximately 12 little cakes
125 grams unsalted butter
3/4 cup caster sugar
1 teaspoon vanilla extract (or 1/2 teaspoon of vanilla bean paste)
3 large eggs
1 1/2 cups self raising flour
1/4 cup milk
25 grams unsalted butter
1/4 cup cocoa powder
2 heaped cups of icing sugar
3/4 cup of milk
2 cups of shredded coconut
To make the cake:
Preheat the oven to 160 degrees. Grease and line a square or rectangle cake tin with baking paper. (I used a square 21cm cake tin). In a large mixing bowl, beat the butter and sugar until combined. Add the vanilla. Add the eggs, one at a time and beat well after each addition. Add the milk and then sift in the flour (I sifted mine twice to get a lighter texture). Mix with a wooden spoon until combined.
Pour the cake batter into the prepared tin and bake for approximately 30-35 minutes or until lightly golden on top. Remove from the oven. After 10 minutes, gently remove the cake from the tin and transfer to a wire rack to cool completely. Cut the cake into small squares, ensuring you also cut off all the edges.
To make the icing:
Fill a small saucepan with about 10cm of water and place on a medium heat. Place a metal bowl on top of the saucepan but make sure its not touching the water. Pop the butter into the bowl and when it starts to melt, add the cocoa, icing sugar and 1/4 cup of the milk. Give it a stir.
Slowly add the other 1/2 cup of milk and continue to stir over the heat, until the chocolate mixture is combined and smooth. Remove from heat.
Using a fork, pick up one piece of cake at a time and dunk it into the chocolate mixture so all sides are wet. Hold above until dripping stops and then pop into a bowl of coconut. Throw the coconut onto all sides and then transfer to a cake rack to dry.
I found my coconut got a bit chocolate-y and clumpy after a while. To combat this I just used one cup of coconut at a time, so once it was a became a bit gloopy and lost its nice white colour, I threw the remainder out and used a fresh batch of coconut.
Lamingtons are best stored in the fridge once they are coated and have dried off.