Lamingtons are little sponge cakes coated in chocolate and grated coconut. Most people love these traditional Australian treats. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake, or génoise sponge.
Preparation Details
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 9 hrs 45 mins
Servings: 24
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- ¾ cup white sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
Steps
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8×12-inch pan.
- Make the cake: Sift flour, baking powder, and salt together into a bowl.
- Beat sugar and butter in a large bowl with an electric mixer until light, fluffy, and noticeably lighter in color. Mix in one egg until fully incorporated; mix in remaining egg and vanilla. Add flour mixture in two batches, alternating with milk, beating until just incorporated after each addition. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let stand in the pan for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.
- Wrap cooled cake with plastic wrap. Place onto your counter at room temperature to let firm up, 8 hours to overnight.
- When ready to finish the lamingtons, make the icing: Place confectioners’ sugar and cocoa into a mixing bowl. Mix in warm milk and melted butter until icing is fluid but not too runny.
- Unwrap the cake and cut into 24 squares. Cover a work surface with parchment or waxed paper, then set a wire rack over top. Pour coconut into a shallow bowl.
- Using a fork, dip each cake square into icing, turn until all sides are coated, then roll in coconut. Place onto the rack to dry.
