21 Jun


Australia looks a strong contender in this year’s World Cup cook-off with their offer of lamingtons.

A delicate chocolate-coconut exterior conceals a substantial cake centre. Kind of like Giggs and Beckham on either side of Roy Keane, back in the day…:-)

The first time I made lamingtons was for an Australia Day celebration. I didn’t notice the advice about baking the cake a day in advance, and had a torrid time of the dipping and rolling.

There was much language and attrition, but the lamingtons I managed to produce met with our Aussie friends’ approval.

This time, I made sure to bake the cake for my lamingtons in advance. The coating process seemed easier, but there wasn’t a lot in it. Maybe I’m getting the hang of it.

My top tips are not to cut the cake squares too large, so their weight doesn’t pull them off your fork during the dipping. And also to get the consistency of the icing right – just thick enough to coat the cake, and allow the excess to drip off easily.

The lamington recipe is adapted from this one on the Taste magazine website.

(makes about 24)

For the cake:

  • ½ cup butter, softened
  • 1 cup caster sugar
  • ½ tsp vanilla
  • 3 eggs
  • 2 cups flour
  • ½ cup milk
  • 2 cups dessicated coconut

For the icing:

  • 3½ cups icing sugar
  • 1/4 cup cocoa powder
  • 1 Tb butter, softened
  • ½ cup boiling water
  1. Preheat the oven to 350°F (180°C). Butter a 20cm x 30cm baking tin and line with baking parchment.
  2. Cream the butter and caster sugar. Add the vanilla, then add the eggs one at a time, with a spoonful of flour between each one.
  3. Stir in the rest of the flour, then add the milk.
  4. Scrape the batter into the prepared tin and spread it even with a spatula.
  5. Bake for 20-30 minutes or until a skewer inserted in centre comes out clean. Cool on a wire rack. Cover with a clean tea towel. Set aside (preferably overnight).
  6. When you are ready to assemble the lamingtons, cut the cake into 2cm cubes. Tip the coconut into a shallow bowl.
  7. Make the icing by whisking the icing sugar and cocoa powder together in a bowl. Add the butter and boiling water and stir until smooth.
  8. Using a fork, dip a cube of cake in icing, turning it to allow the excess to drip off.
  9. Gently roll the iced cube in coconut until it is completely coated, then transfer it to a wire rack.
  10. Repeat with remaining cake cubes. Allow the lamingtons to stand for a couple of hours, or until set.

Family score: 9.25 out of 10

2 Responses to “Lamingtons”

  1. chefkreso June 21, 2018 at 7:34 am #

    My grandma used to make these, loved them!!

  2. Megala June 21, 2018 at 4:45 pm #

    These lamingtons look super delicious & tempting !

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