Lamingtons are a traditional Australian treat. These little square sponge cakes are coated in a chocolate icing, then rolled in dried coconut.
Preparation Time
40 mins
Cooking Time
30 mins
Total Time
1 hr 10 mins
Calories
249 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
Step 2
Make the cake: Sift flour, baking powder, and salt together into a bowl.
Step 3
Beat sugar and butter in a large bowl with an electric mixer until light, fluffy, and noticeably lighter in color. Mix in one egg until fully incorporated; mix in remaining egg and vanilla. Add flour mixture in two batches, alternating with milk, beating until just incorporated after each addition. Pour into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let stand in the pan for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.
Step 5
Wrap cooled cake with plastic wrap. Place onto your counter at room temperature to let firm up, 8 hours to overnight.
Step 6
When ready to finish the lamingtons, make the icing: Place confectioners' sugar and cocoa into a mixing bowl. Mix in warm milk and melted butter until icing is fluid but not too runny.
Step 7
Unwrap the cake and cut into 24 squares. Cover a work surface with parchment or waxed paper, then set a wire rack over top. Pour coconut into a shallow bowl.
Step 8
Using a fork, dip each cake square into icing, turn until all sides are coated, then roll in coconut. Place onto the rack to dry.
Ingredients
2 cups all-purpose flour
1 teaspoon vanilla extract
4 teaspoons baking powder
2 tablespoons unsalted butter, melted
4 cups confectioners' sugar, sifted
2 large eggs, room temperature
0.5 cup milk
0.75 cup white sugar
0.125 teaspoon salt
0.5 cup unsalted butter, at room temperature
0.5 cup warm milk
0.33333334326744 cup cocoa powder, sifted
2 cups dessicated, unsweetened coconut, or as needed
