Homemade Lamingtons

Homemade Lamingtons – Deliciously moist and fluffy squares of sponge cake coated in a layer of chocolate, and rolled in desiccated coconut!

Homemade Lamingtons

I absolutely love Lamingtons. They are small squares of sponge cake dipped in chocolate, and rolled in desiccated coconut.

If you’re a fan of the combination of chocolate and coconut, you’ll love these little treats! 

A Lamington is an Australian cake, usually made from squares of butter cake or sponge cake coated in a thin layer of chocolate, and rolled in desiccated coconut.

They remain a very popular snack across Australia and New Zealand.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cakes. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the cake:

• Unsalted butter
• Light brown sugar
• Vanilla extract
• Large eggs
• Plain/all-purpose flour

For the chocolate icing:

• Chocolate: You can use milk, dark, or semi-sweet chocolate.
• Unsalted butter
• Milk: You can use any kind.
• Icing/powdered sugar
• Cocoa powder: You only need 1 tablespoon.
• Boiling water
• Desiccated coconut

How to make Homemade Lamingtons

To make these delicious treats, simply cream together the butter, sugar, and vanilla until light and fluffy. Add one egg and half of the flour, and beat until combined.

Add the remaining eggs and flour, and beat until fully combined.

Pour the batter into an 8×8-inch square baking tray lined with parchment paper or foil, and spread out evenly. Bake for 25 – 30 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely. Once cool, cut the cake into 16 squares.

For the chocolate icing, add the chocolate, butter, and milk to a microwave-safe bowl, and heat in 30 second intervals until melted and smooth.

Whisk in the icing sugar, cocoa powder, and boiling water. Dip each cake bar individually into the chocolate, then roll them in the coconut. Allow the cakes to set before serving.

These Homemade Lamingtons are:

• Deliciously moist and fluffy
• Not too crumbly and hold their shape
• Super quick and easy to make
• Loaded with chocolate and coconut flavour
• Perfect for serving at parties!

How long will these cakes last? These cakes will stay fresh kept in an airtight container at room temperature or in the fridge for up to a week.

Can I freeze these cakes? Yes! They will also freeze well for up to 3 months. Be sure to thaw them overnight in the fridge before serving.

Try these delicious treats!

• The BEST Fudgy Brownies
• Hot Cross Bun Spiced Flapjacks
• Chocolate Peanut Butter Blondies
• Lemon Cream Crumb Bars

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.

Homemade Lamingtons

Deliciously moist and fluffy squares of sponge cake coated in a layer of chocolate, and rolled in desiccated coconut!

Author: Marsha

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Yields: 16 cakes

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Ingredients

For the Cakes

• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) light brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 ½ cups (187g) plain/all-purpose flour
• 3 cups (180g) desiccated coconut

For the Chocolate Icing

• ¾ cup (130g) chocolate, coarsely chopped
• 2 tablespoons (28g) unsalted butter
• ⅓ cup (80ml) milk
• 1 cup (125g) icing/powdered sugar
• 1 tablespoon cocoa powder
• 1 tablespoon boiling water

Instructions

For the Cakes

• Preheat the oven to 180C/350F/Gas 4. Line an 8×8-inch square baking pan with foil or parchment paper, and set aside.
• Cream together the butter, sugar, and vanilla until light and fluffy.
• Add one egg and half of the flour, and beat well until combined. Add the remaining eggs and flour, and beat until combined.
• Pour the batter into the prepared pan and spread out evenly. Bake for 25 – 30 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.

For the Chocolate Icing

• Add the chocolate, butter, and milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Whisk in the icing sugar, cocoa powder, and boiling water until smooth and combined.
• Cut the cake into 16 bars. Gently dip a cake bar into the chocolate icing, making sure all sides are fully coated, then dip into the coconut. Transfer to a baking tray lined with parchment paper, and repeat with the remaining cakes.
• Allow the cakes to set at room temperature or in the fridge before serving.

Video

Recipe Notes

Cakes stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Serving: 1cakeCalories: 331kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 5gCholesterol: 64mgSodium: 72mgFiber: 2gSugar: 31g

Nutrition information is automatically calculated, so should only be used as an approximation.

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