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  • Writer's pictureErin

Lamington Cakes

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This classic Australian dessert dates back to the early 1900's. A light and airy sponge cake, dipped in chocolate icing and rolled in coconut. Make the cake the day before or use the icing method for a day-old cake that needs a little help. Your guests will never know they're eating leftovers!

Prep Time: 30 min

Cook time: 30 min

Icing time: 45 min

Yield: 15 Cakes

Ingredients

Sponge Cake

  • 3 eggs

  • 1 cup granulated white sugar

  • 3/4 cup all purpose flour

  • 3/4 tsp baking powder

  • 1/4 cup cornstarch

  • 1/4 tsp fine salt

  • 15g unsalted butter

  • 3 tbsp hot water

Icing

  • 95g milk

  • 1 tbsp butter

  • 3 tbsp cocoa powder

  • 350g icing sugar

  • 2 cups unsweetened medium shredded coconut

Directions

Day 1

  1. Pre-heat your oven to 350F.

  2. In a mixing bowl, beat the three eggs, using the whisk attachment on your blender, until they are frothy and bubbly. Then, slowly pour in the granulated sugar. Continue beating the mixture until it is thick and all the sugar has dissolved.

  3. In a separate bowl, sift together the flour, baking powder, cornstarch and salt. Add the dry ingredients to the egg mixture and carefully fold the batter, working gently until all the dry ingredients are just combined.

  4. In a small jar, melt the butter in the hot water. Add this to your batter by quickly and gently folding the batter until just incorporated.

  5. Pour the batter into a wax-paper lined 11" x 7" pan. Bake in pre-heated oven for 25-30 min or until a cake tester inserted in the middle comes out clean.

  6. Allow to cool in the the pan for 10min before removing to a wire rack to cool completely. Remove the wax paper and place in a bag once cooled.

Day 2

  1. In a small saucepan, add the milk and butter. Heat on low-medium heat until butter is melted. Remove from heat and stir in the icing sugar and cocoa powder.

  2. Measure out the shredded coconut into a medium bowl.

  3. Unwrap your cake and cut into 2"squares.

  4. Dip the cake squares in the icing and roll to cover all sides. Remove it from the icing and let the excess drip off before placing in the coconut. Press coconut onto all sides of the cake and remove to a wire rack to set until completely dry.

Zhuzh it up!

  • If you don't love coconut, change up what you cover the icing in, we suggest sprinkles or nuts!

  • Go to town and make everyone individual cakes - cut the sponge cake in half and fill with jam or custard or lemon curd, decorate and serve.

This amazing recipe was inspired by the Lamingtons Cakes in Australia Womens Weekly 1981

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