An Aussie classic, Lamingtons feature a moist sponge cake coated in chocolate and coconut. The key to a great lamington is to make sure that the chocolate icing mixture is thin enough to be absorbed into the outside of the sponge as this gives the lamington their characteristic taste and texture.
How long will it take?
What’s the serving size?
What do I need?
- 4 eggs
- 150g caster sugar
- 150g self-raising flour
- 35g cornflour
- 25g soft butter, chopped
- 80ml boiling water
- 270g desiccated coconut
For the Chocolate icing
- 750g soft icing mixture
- 50g cocoa powder
- 20g butter
- 180ml milk
How do I make it?
- Preheat oven to 180C.
- Grease and line a 20cm x 30cm cake pan.
- Put eggs into a small bowl and beat with an electric blender until light in colour. Add sugar and beat until the mixture is thick and glossy.
- Sift flour and cornflour over the egg mixture and gently fold in.
- Place butter and boiling water in a small bowl and stir to combine.
- Fold butter mixture into the flour and egg mixture.
- Pour mix into the cake pan and bake for 20-25 minutes or until the sponge springs back when lightly touched.
- Remove from oven and turn out onto a wire rack to cool.
- When cake has cooled, cut it into 20 even pieces.
- Make chocolate icing by sifting icing sugar and cocoa together into a large heatproof bowl. Add butter and milk and stir over a pot of simmering water until the icing is smooth.
- Place coconut in a bowl.
- One by one, dip each piece of cake into the icing until the piece is well coated, then toss in coconut.
- Place lamingtons on a wire rack and leave to set.