Lamingtons

About This Recipe

The lamington is one of Australia's most beloved baked goods — squares of soft vanilla sponge cake dipped in a dark chocolate icing and rolled in desiccated coconut. Often split and filled with cream and jam for special occasions, they are a staple of school fundraisers, Australia Day celebrations, and afternoon tea.

Ingredients

Serves 16

• 225 gplain flour
• 2 tspbaking powder
• 225 gcaster sugar
• 225 gbutter, softened
• 4 pcseggs
• 2 tspvanilla extract
• 4 tbspmilk
• 300 gicing sugar, sifted
• 60 gcocoa powder
• 100 mlboiling water
• 30 gbutter, melted (for icing)
• 200 gdesiccated coconut

Instructions

1. 1

   Make the sponge

   Beat butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Fold in sifted flour and baking powder alternately with milk. Pour into a lined 23 cm square tin. Bake at 180°C for 25–30 minutes until a skewer comes out clean. Cool completely.

2. 2

   Cut sponge into squares

   Once completely cooled (ideally refrigerated overnight for firmer handling), cut sponge into 16 equal squares. Place coconut in a wide shallow bowl.

3. 3

   Make chocolate icing

   Sift icing sugar and cocoa into a bowl. Whisk in boiling water and melted butter until smooth and pourable. The icing should coat the back of a spoon.

4. 4

   Dip and roll

   Using two forks, dip each sponge square into the chocolate icing, letting the excess drip off, then immediately roll in coconut to coat all sides. Place on a wire rack.

5. 5

   Set and serve

   Allow lamingtons to set for 30 minutes at room temperature. For a special treat, slice in half and fill with whipped cream and raspberry jam.

Variations

• •

  Fill with fresh cream and strawberry jam for a cream lamington.

• •

  Use white chocolate icing for a non-traditional twist.

Storage

Store in an airtight container at room temperature up to 3 days.