If you’re craving something sweet and looking for an easy recipe to start your baking journey, Lamingtons are the perfect choice.
These are soft sponge cakes coated in chocolate and rolled in coconut, and I’m here to guide you through making them, step by step.
I know cooking can seem complicated, but this recipe is straightforward.
We’ll go through each part, from mixing the batter to the final coconut sprinkle, in a way that’s easy to follow.
Trust me, if I can do it, so can you.
Let’s get baking and turn those ingredients into mouth-watering treats!
Understanding Lamingtons
Lamingtons are a sponge cake, cut into squares, dipped in chocolate sauce, and then rolled in desiccated coconut.
The result is a moist, delicious treat with a delightful contrast of textures.
Ingredients
To serve about 10-12 people, you will need:
For the Sponge Cake:
- 250g of all-purpose flour
- 2 tsp of baking powder
- Pinch of salt
- 200g of caster sugar
- 125g of unsalted butter, softened
- 4 large eggs
- 125ml of milk
- 1 tsp of vanilla extract
For the Chocolate Icing:
- 300g of icing sugar
- 3 tbsp of cocoa powder
- 75g of unsalted butter, melted
- 125ml of boiling water
Additional:
- 200g of desiccated coconut for coating
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Baking tin (20cm x 30cm)
- Wire rack
- Baking parchment
- Small saucepan
- Shallow dish
Step-by-Step Guide
Preparing the Sponge Cake:
- Preheat your oven to 180°C. Grease and line your baking tin with parchment paper to ensure easy removal of the cake.
- Sift together the flour, baking powder, and salt into a mixing bowl. This ensures a light, airy cake.
- In a separate bowl, cream the butter and sugar together until pale and fluffy. This incorporates air into your mixture, contributing to the sponge’s light texture.
- Add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of your sifted flour.
- Fold in the flour mixture, alternating with milk, starting and ending with flour. This method helps maintain the air you’ve incorporated.
- Stir in the vanilla extract, then pour the batter into your prepared tin. Smooth the top with a spatula.
- Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Avoid opening the oven frequently, as this can cause the sponge to collapse.
- Once baked, cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Preparing the Chocolate Icing:
- Sift the icing sugar and cocoa powder into a mixing bowl to remove any lumps.
- Add the melted butter and boiling water, stirring until smooth. The mixture should be fluid enough to coat the cakes but thick enough to set quickly.
Assembling the Lamingtons:
- Cut the sponge cake into squares. The size is up to you, but traditionally, they are about 5cm x 5cm.
- Place the desiccated coconut in a shallow dish.
- Dip each square into the chocolate icing, using forks to turn and coat each piece evenly. Allow excess icing to drip off.
- Roll the coated squares in coconut, ensuring all sides are covered.
- Set on a wire rack to dry. Repeat with the remaining squares.
Tips for Perfect Lamingtons:
- Ensure all ingredients are at room temperature before starting.
- When coating with chocolate and coconut, work quickly to avoid the icing setting before the coconut adheres.
- If the sponge cake domes during baking, trim the top to ensure even squares.
Let’s Hear From You
Now that you’ve walked through each step of making Lamingtons, how did you find the process?
Was this guide helpful in understanding each stage of Lamington-making?
We’d love to hear about your experiences, any challenges you faced, and how your Lamingtons turned out.
Share your stories and tips in the comments below!