I’ve had a love affair with Lamingtons since highschool; It was a British School with a very international student body so school events were always very multi-cultural. That’s when I discovered these Australian beauties at a fundraising bake sale!! They can be a bit messy when constructing but are a total crowd pleaser.


Servings: 20 pieces

For the Butter Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup milk, at room temperature
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, at room temperature
113 grams unsalted butter, at room temperature

For the Frosting:
1 cup confectioners sugar
1/2 cup granulated sugar
1/3 cup unsweetened natural or Dutch processed cocoa powder
1/2 cup milk, at room temperature
45 grams unsalted butter

For the Coating:
2 cups unsweetened desiccated coconut

Lamingtons: Preheat oven to 350ºF. Butter and flour the bottom and sides of an 8″ square cake pan.
– In a large bowl sift together the flour, baking powder, and salt.
– In a separate bowl, using an electric/hand mixer, beat the butter for approx. 4 minutes until soft. Add the sugar in 2-3 batches and beat for additional 2 minutes until light and fluffy.
– Beat eggs, one at a time, into the batter, and then add the vanilla extract.
– With the mixer on low speed, alternately add the flour mixture (in 3 batches) and milk (in 2 batches).
– Spread the batter into the prepared pan and smooth the top with a spatula. Bake in preheated oven for 35 – 40 minutes, or until a toothpick inserted in the center of the cake just comes out clean(1).
– Cool the cake in the pan for about 15 minutes. Then remove from pan and allow to cool completely (4-5 hours at room temperature).

Frosting: Place the confectioners sugar, granulated sugar, cocoa powder, butter and milk in a bowl, and position it over a saucepan of simmering water. Stir the mixture until it becomes smooth. Remove from heat and allow to cool slightly.

Assembly: Sprinkle the coconut in a large plate. Pour the frosting into a shallow bowl. Dip each piece of the cake first into the frosting covering all sides, and then into the coconut. Set the Lamingtons aside for minimum 30 minutes before serving so that the coconut can adhere to the frosting.

Baker’s Notes:
1) I use a glass baking dish which requires longer bake time, so if you are using a regular metal cake tin, then do the 1st toothpick check at 25 minutes.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s