Classic Australian Lamingtons (Soft & Coconutty) 🇦🇺
Hi, I’m Raya welcome back to my kitchen! Today we are baking Australia’s most iconic sweet treat: Classic Australian Lamingtons. These individual sponge cake squares are dipped in a rich chocolate icing and rolled in fine desiccated coconut. These Classic Australian Lamingtons absorb just enough chocolate glaze to stay moist without becoming soggy. They are an absolute staple for afternoon tea!
Why You’ll Love This Classic Australian Lamingtons
- 🇦🇺 Iconic Aussie Bake: Bring an authentic taste of Australia into your kitchen.
- 🍫 Rich Chocolate & Coconut Pairing: The soft vanilla cake meets dark chocolate and crunchy coconut.
- ☕ Perfect Tea Time Treat: Ideal size for serving alongside tea or coffee.
- 👩🍳 Fun Assembly Process: Simple dipping and rolling method that is great for all skill levels.
- 📦 Great for Sharing: Yields plenty of individual squares that pack easily for gatherings.
Key Ingredients for Classic Australian Lamingtons
- All-Purpose Flour & Cornstarch: Creates an ultra-tender, feather-light vanilla sponge cake.
- Unsalted Butter & Eggs: Give the cake its rich crumb and light, airy texture.
- Powdered Sugar & Cocoa Powder: The base for a glossy chocolate icing that coats each square smoothly.
- Boiling Water & Milk: Helps dissolve the cocoa and keep the icing at the perfect dipping consistency.
- Desiccated Coconut: Fine, unsweetened coconut shreds that coat the outside of the cake.
- Baker’s Note: Bake your sponge cake a day ahead and chill it before slicing so it doesn’t crumble when dipped in chocolate! For more baking techniques, check out BBC Good Food’s cake guide.
How to Make Classic Australian Lamingtons
Step 1: Preheat your oven to 350°F (175°C) and line an 8-inch square cake pan with parchment paper.
Step 2: Cream the butter and sugar together until pale, then beat in eggs one at a time followed by vanilla extract.
Step 3: Fold in the sifted flour, cornstarch, and milk gently until a smooth cake batter forms.
Step 4: Bake for 25 to 30 minutes until golden, then cool completely and cut into 16 equal squares.
Step 5: Whisk powdered sugar, cocoa powder, melted butter, and boiling water in a bowl to create a smooth chocolate glaze.
Step 6: Dip each sponge square into the chocolate icing using a fork, then roll in desiccated coconut until fully coated before placing on a wire rack to set.
Raya’s Secret Tips for Success
- Freeze Before Dipping: Pop the cut cake squares into the freezer for 20 minutes before dipping to eliminate loose crumbs.
- Work Fast: Dip the cake quickly into the icing so it coats the outside without soaking into the center completely.
- Two Hands Method: Use one hand or fork for dipping in chocolate and the other dry hand for coating in coconut to keep things clean.
Delicious Variations
- 🍓 Jam Filled Lamingtons: Slice the sponge squares horizontally and spread strawberry jam in the center before dipping.
- 🍦 Cream & Jam Lamingtons: Add a layer of whipped cream alongside jam for a bakery style finish.
- 🍋 Lemon Lamingtons: Swap chocolate glaze for a lemon icing and roll in coconut for a citrus version.
How to Store This Classic Australian Lamingtons
- Room Temperature: Keep in an airtight container for up to 3 days in a cool spot.
- Fridge: Store for up to 1 week; let them sit at room temperature for 15 minutes before serving.
- Freezing: Freeze coated Lamingtons in a single layer, then transfer to a sealed container for up to 2 months.
Love Aussie desserts? Be sure to try my iconic Classic Australian Pavlova
or my famous Ultimate Fudgy Chocolate Brownies for another chocolatey treat!
Frequently Asked Questions
- Why is my cake crumbling during dipping? Chilling or slightly freezing the cake squares before dipping prevents them from breaking apart in the chocolate glaze.
- Can I use shredded coconut instead of desiccated? Desiccated coconut is finer and sticks much better to the chocolate glaze than large coconut flakes.
- Why is my icing too thick? Add 1 tablespoon of boiling water at a time to thin out the chocolate glaze until it flows smoothly.
Classic Australian Lamingtons 🇦🇺
Course: Dessert, recipeCuisine: AmericanDifficulty: Easy16
servings30
minutes25
minutesTender vanilla sponge cake squares dipped in chocolate icing and coated in fine desiccated coconut.
Ingredients
- For the Sponge Cake
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 tsp vanilla extract
3 large eggs, room temperature
1.5 cups (190g) all-purpose flour
2 tbsp cornstarch
2.5 tsp baking powder
1/2 cup (120ml) milk
- For the Coating
4 cups (480g) powdered sugar
1/2 cup (50g) unsweetened cocoa powder
3 tbsp unsalted butter, melted
3/4 cup (180ml) boiling water
3 cups (250g) desiccated coconut
Directions
- Preheat oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
- Beat butter, sugar, and vanilla until fluffy. Beat in eggs one at a time.
- Fold in flour, cornstarch, baking powder, and milk until smooth.
- Bake for 25-30 minutes, cool completely, and cut into 16 squares. Chill squares for 30 minutes.
- Whisk powdered sugar, cocoa powder, melted butter, and boiling water until smooth.
- Dip each square in chocolate glaze, coat in coconut, and let set on a wire rack.
