Lamington

Classic Australian Lamingtons

Soft squares of vanilla sponge dipped in thin chocolate icing and rolled in desiccated coconut, optionally split and sandwiched with raspberry jam. A beloved staple of Australian morning teas and bake sales since the early 1900s.

Prep

25 min

Cook

35 min

Total

60 min

Serves

16

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz (about 1¾ cups)) plain flour
• •200 g (1 cup) caster sugar, very fine granulated sugar; blitz regular sugar briefly if needed
• •10 g (2 tsp) baking powder
• •4 g (1 tsp) fine salt
• •115 g (½ cup) unsalted butter, softened to room temperature
• •5 ml (1 tsp) vanilla extract
• •240 ml (1 cup) whole milk, room temperature, divided
• •3 large eggs, room temperature; 50-55 g each if sized
• •350 g (3½ cups) icing sugar, powdered sugar, sifted
• •60 g (½ cup) unsweetened cocoa powder, Dutch-process gives deeper colour and flavour, natural works too
• •30 g (2 tbsp) unsalted butter, for the icing
• •125 ml (½ cup) boiling water, for melting icing butter
• •10 ml (2 tsp) vanilla extract, for the icing
• •200 g (2½ cups) desiccated coconut, fine, unsweetened; do not swap for shredded
• •120 g (¼ cup) raspberry jam, seedless, warmed until loose; optional filling for sandwiched lamingtons

Steps

1. 1 Heat oven to 180°C (350°F). Grease a 20 x 30 cm (8 x 12 in) rectangular tin and line the base and long sides with baking paper, leaving overhangs to lift the cake out.
2. 2 Whisk the flour, baking powder and salt together in a bowl. In the bowl of a stand mixer, beat the butter, caster sugar and vanilla on medium-high until pale and fluffy, about 4 minutes.
3. 3 Add the eggs one at a time, beating well after each and scraping down the sides. Reduce speed to low and add the flour mixture in three batches, alternating with the milk in two batches (begin and end with flour). Mix just until smooth; do not overbeat.
4. 4 Spread the batter evenly in the prepared tin and smooth the top. Bake for 28 to 35 minutes, until the top is golden, the cake springs back when lightly pressed, and a skewer inserted in the centre comes out clean (internal temperature about 96°C / 205°F).
5. 5 Cool in the tin for 10 minutes, then lift out using the paper overhangs and cool completely on a wire rack, at least 1 hour. Once cool, wrap tightly in cling film and chill for 1 to 2 hours; a cold cake trims and dips cleanly with fewer crumbs. (Many Australians chill overnight.)
6. 6 Trim the browned edges from the cake. Cut into 4 cm (about 1½ in) squares to make 16 squares. If making jam-filled lamingtons, slice each square horizontally in half with a serrated knife, spread a teaspoon of warmed jam on the base half, and replace the top.
7. 7 Make the icing: sift the cocoa and icing sugar into a bowl. Stir in the melted butter (2 tbsp) and 125 ml boiling water, then the vanilla, whisking until completely smooth. The icing should be thin enough to coat a cake square in a thin, even layer that sets quickly, around pouring cream consistency. If too thick, whisk in more boiling water a tablespoon at a time; if too thin, sift in a little more icing sugar.
8. 8 Spread the desiccated coconut in a wide shallow bowl. Using two forks or a dipping tool, dip one cake square fully into the icing, let the excess drip back for 2 to 3 seconds (do not let it soak), then drop into the coconut. Turn to coat all sides and press coconut on gently to set. Place on a wire rack set over a tray to catch drips.
9. 9 Repeat with the remaining squares, re-coating any bald patches with extra coconut. Let set for at least 30 minutes before serving so the icing firms up. Keep at room temperature; eat within 2 days, as the coconut will soften and the cake will stale.