Homemade Lamingtons

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Easy homemade sponge cake dipped in chocolate and covered in coconut – an Australian classic.
from sweetestmenu.com

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  • 45 mins
  • 70 mins

Ingredients

  • Sponge cake
  • Sponge cake
  • Sponge cake
  • 70 70 70 grams (1/2 cup) plain flour
  • 70 70 70 grams (1/2 cup) plain flour
  • 70 70 70 grams (1/2 cup) plain flour
  • 35 35 35 grams (1/4 cup) cornflour or cornstarch
  • 35 35 35 grams (1/4 cup) cornflour or cornstarch
  • 35 35 35 grams (1/4 cup) cornflour or cornstarch
  • 1/2 1/2 1/2 teaspoon baking powder
  • 1/2 1/2 1/2 teaspoon baking powder
  • 1/2 1/2 1/2 teaspoon baking powder
  • 3 3 3 large eggs
  • 3 3 3 large eggs
  • 3 3 3 large eggs
  • 50 50 50 grams (1/2 cup) caster or granulated sugar
  • 50 50 50 grams (1/2 cup) caster or granulated sugar
  • 50 50 50 grams (1/2 cup) caster or granulated sugar
  • 2 2 2 tablespoons milk
  • 2 2 2 tablespoons milk
  • 2 2 2 tablespoons milk
  • 1 1 1 tablespoon butter
  • 1 1 1 tablespoon butter
  • 1 1 1 tablespoon butter
  • Chocolate icing
  • Chocolate icing
  • Chocolate icing
  • 20 20 20 grams (1/4 cup) cocoa powder
  • 20 20 20 grams (1/4 cup) cocoa powder
  • 20 20 20 grams (1/4 cup) cocoa powder
  • 190 190 1/2 grams (1 and 1/2 cups) icing or powdered sugar
  • 190 190 1/2 grams (1 and 1/2 cups) icing or powdered sugar
  • 190 190 1/2 grams (1 and 1/2 cups) icing or powdered sugar
  • 1 1 1 tablespoon unsalted butter, melted
  • 1 1 1 tablespoon unsalted butter, melted
  • 1 1 1 tablespoon unsalted butter, melted
  • 120 120 120 ml (1/2 cup) milk
  • 120 120 120 ml (1/2 cup) milk
  • 120 120 120 ml (1/2 cup) milk
  • 120 120 120 grams (2 cups) shredded coconut
  • 120 120 120 grams (2 cups) shredded coconut
  • 120 120 120 grams (2 cups) shredded coconut

Preparation

Step 1


Preheat the oven to 160 C (320 F). Grease and line an 8 inch baking square tin with baking paper. Lightly grease the inside of the paper with a little butter as well.

Sift flour, cornflour and baking powder twice. In a large mixing bowl, add eggs and start to beat using an electric whisk.

Once the eggs start to go thick and foamy, add sugar, one tablespoon at a time.

Continue to beat the eggs until they are thick and voluminous – this can take 5-8 minutes. You’ll know the eggs are ready, when you can draw the number 8 on top and it stays for 1-2 seconds.

Meanwhile, add milk and butter to a small microwave-safe bowl and heat for 30 seconds or until butter is melted. Leave to cool slightly.

When the eggs are ready, gently add the sifted flour mixture, pour butter mixture down the side of the bowl and gently fold until flour is JUST combined. Do not over mix or you’ll mix all the air out of the eggs.

Add mixture to prepared cake tin. Bake for 20-23 minutes or until cake gently springs back when lightly touched on top. Leave to cool completely.

To make the chocolate icing, sift cocoa powder and icing sugar. Add melt butter and milk and stir until chocolate is smooth.

Cut sponge cake into 12 squares. Carefully and quickly dip each piece of cake into chocolate, let the extra chocolate dip off and then cover in coconut. Transfer to a cake rack to dry.

Repeat with remaining cake squares.

Notes

Lamingtons are best eaten on the day they are made.

Nutrition

Serving Size: 1 cake Yield: Makes 12 lamingtons
Calories: 203

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