Ingredients

125 g Unsalted Butter

softened

1 cup 220g Caster Sugar

0.5 tsp Vanilla Extract

3 Eggs

room temperature

1.75 cups 260g Flour

plain/all purpose, sifted

3.5 tsp Baking Powder

0.5 cup 125 ml Milk

low or full fat

4 cups 480g Icing Sugar

confectionary sugar, sifted

0.33 cup 22g Cocoa Powder

1 tbsp 15g Unsalted Butter

150 ml 0.5 cup + 2 tbsp Boiling Water

3 - 4 cups Desiccated Coconut

Strawberry Jam

1 cup 250 ml Cream

1 tbsp White Sugar

Lamingtons

RecipeTin Eats (Nagi | RecipeTin Eats)

Serves	Prep	Cook	Total	Shares
15	40 min	25 min	65 min	4

Recipe video above. There is no cake more Australian than the Lamington! The sponge in this recipe is buttery and moist, generously coated in chocolate and coconut. Sandwiching with jam and cream is optional - takes it over the top, but it's great without. KEY TIP: Freeze the sponge before coating - read Note 2.

baking

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Instructions

Butter Sponge

Preheat oven to 180C/350F (or fan forced 160C/320F).

Sift flour and baking powder together.

1.75 cups 260g Flour
plain/all purpose, sifted
3.5 tsp Baking Powder

Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).

Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.

125 g Unsalted Butter
softened
1 cup 220g Caster Sugar
0.5 tsp Vanilla Extract

Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

3 Eggs
room temperature

Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

1.75 cups 260g Flour
plain/all purpose, sifted
0.5 cup 125 ml Milk
low or full fat

Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.

Prepare Cake to Coat

Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)

Icing

Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)

4 cups 480g Icing Sugar
confectionary sugar, sifted
0.33 cup 22g Cocoa Powder
1 tbsp 15g Unsalted Butter
150 ml 0.5 cup + 2 tbsp Boiling Water

Coating

Place coconut in a shallow bowl or pan with a largish surface area (Note 3).

3 - 4 cups Desiccated Coconut

Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.

Repeat with remaining sponges.

Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!

Optional: Jam and Cream

Beat cream and sugar until firm peaks form.

1 cup 250 ml Cream
1 tbsp White Sugar

Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

Strawberry Jam
1 cup 250 ml Cream