Lamington are one of Australia’s most iconic desserts. They consist of soft sponge cake squares dipped in chocolate icing and rolled in desiccated coconut. Some versions are filled with jam or cream, while others are left plain. Similar to tiramisu, coconut ice, Lamington cheese cake and Boston cream pie, Lamingtons have a mild vanilla cake, rich cocoa coating, sweet coconut flavor with Light, airy sponge, slightly firm chocolate shell-coconut exterior

Lamingtons are believed to be named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901. Today, they are a staple at school fundraisers, bakeries, and afternoon tea tables across Australia.

Ingredients

For the Sponge Cake:

• 1 cup (125 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs (room temperature)
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (60 ml) milk
• 2 tbsp unsalted butter (melted)

For the Chocolate Coating:

• 2 cups (250 g) powdered sugar
• ¼ cup (25 g) unsweetened cocoa powder
• 2 tbsp unsalted butter (melted)
• ½ cup (120 ml) warm milk

For Coating:

• 2–3 cups desiccated coconut

Procedure

To make this rich, sweet spongy lamingtons recipe, follow the step by step guide below.

Step 1: Prepare the Sponge Cake

1. Preheat oven to 180°C (350°F).
2. Grease and line an 8-inch (20 cm) square baking pan with parchment paper.
3. In a bowl, sift together flour, baking powder and salt
4. In a separate large bowl beat eggs and sugar using an electric mixer for 4–5 minute until the mixture become pale, thick, and fluffy and then add in vanilla extract.
5. Gently fold in the dry ingredients using a spatula (be careful as we do not want to overmix).
6. Warm the milk slightly in a ceramic bowl or heat proof bowl and mix it with melted butter.
7. Gently and slowly fold the milk mixture into the batter.
8. Pour the batter into the already prepared pan.
9. Insert in the oven and bake for 20–25 minutes or until a toothpick inserted comes out clean.
10. After baking, remove from oven and allow to cool completely.
11. For best results, refrigerate the cake for a few hours or overnight before cutting as the structure builds firmer and makes it easier to dip.
    (Cold cake is easier to dip.)

Step 2: Cut the Cake

1. Trim edges if needed or if a square baking pan was not used.
2. Next, cut the cake into even squares (about 5 cm / 2 inches each).

Step 3: Prepare the Chocolate Icing

1. In a bowl, sift together powdered sugar and cocoa powder.
2. Add melted butter.
3. Gradually and gently add in warm milk while stirring and mix until smooth and slightly runny but not watery. we only want the icing to coat the cake without soaking it completely.

Step 4: Dip and Coat

1. Place coconut in a wide shallow bowl.
2. Using a fork, dip one sponge square into chocolate icing then remove and allow excess drip off of it.
3. Immediately roll in dessicated coconut and place on a wire rack to set. Repeat for all the remaining pieces.

Step 5: Set & Serve

Allow the lamingtons to rest for at least 30–60 minutes until the coating firms slightly. You could pair them with a strawberry milkshake.

Enjoy!