Lamingtons

Makes 16 lamingtons

These little chocolate and coconut coated sponge cakes are something of an institution in Australia.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • BUTTER SPONGE CAKE
  • 150g butter
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 200g Doves Farm Organic Self Raising White Flour
  • butter, for tin
  • CHOCOLATE AND COCONUT TOPPING
  • 175g desiccated coconut
  • 150g icing sugar
  • 6 tbsp cocoa powder
  • 150g unsalted butter
  • 6 tbsp milk

Butter Sponge Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 20cm/8" square tin or insert a baking liner.
  3. Put the butter and caster sugar into a bowl and beat until smooth and creamy.
  4. Beat in the vanilla extract.
  5. Break the eggs into the bowl one at a time, beating well between each addition.
  6. Followed by the vanilla extract and stir in the flour.
  7. Tip the mixture into the prepared tin and bake for 50-55 minutes, until a cocktail stick comes out clean.
  8. Leave to cool in the tin.
  9. When cold cut the cold cake into 5cm cubes.
  10. Put the cake cubes on a plate and open freeze them for 15-20 minutes.

Chocolate and Coconut Topping

  1. Put the coconut onto a plate.
  2. Sieve the icing sugar and cocoa into a bowl.
  3. Measure the unsalted butter and milk in a pan and warm gently.
  4. When the butter has melted remove from the heat, add the prepared sugar and cocoa and stir to make the chocolate sauce.
  5. Remove the cold cake cubes from the freezer and spear a cube of sponge with a fork.
  6. Hold the sponge over the saucepan and spoon chocolate sauce over all its sides until covered.
  7. Lift the sponge onto the coconut plate and roll it in the coconut.
  8. Transfer the lamington to a rack or plate, remove the fork and leave to cool.
  9. Repeat with all the cubes of sponge.

Equipment

20cm/8” square tin, mixing bowl and saucepan

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

50-55 minutes

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Ingredients

Change Quantities:
  • BUTTER SPONGE CAKE
  • 150g butter
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 200g Doves Farm Organic Self Raising White Flour
  • butter, for tin
  • CHOCOLATE AND COCONUT TOPPING
  • 175g desiccated coconut
  • 150g icing sugar
  • 6 tbsp cocoa powder
  • 150g unsalted butter
  • 6 tbsp milk

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