What are Lamingtons?
These delicious snacks/desserts are bite-sized moist and fluffy sponge cake, coated in a chocolate glaze and then dipped in shredded coconut. If you’re a fan of the chocolate coconut combination, then this recipe is definitely one to try!
History of Lamingtons
Along with Steve Irwin, Lamingtons are one of the best things to come from Australia! It is thought that they originated from Lord Lamington who was the governor of Queensland in the late 1800s. Today, lamingtons (also known as “lammos” down-under) are one of the most popular desserts in Australia and New Zealand. They’re so popular that July 21st has been designated as National Lamington Day.
Lamington Cake Variations
While here we show you the classic traditional lamington recipe, know that there are several other tasty variations. Some recipes call for a thin layer of cream or strawberry jam in the middle. And although they are most commonly associated with Australia and New Zealand, many other countries (like South Africa and Hungary) have created their own unique spins on lamingtons.
Other Similar Chocolate Coconut Recipes
If you’re like us and love coconut and chocolate, make sure to try out some of our other recipes that use these delicious ingredients!
Australian Lamington Recipe
Ingredients
Sponge Cake
- 1 cup flour
- 1.5 tsp baking powder
- ¼ tsp salt
- ¼ cup corn starch
- 2 tbsp butter
- 4 cups shredded or desiccated coconut
Chocolate Icing
- ¾ cup milk
- 4.5 cups powdered sugar
- ½ cup cocoa powder
- 1.5 tbsp butter
Instructions
- Preheat oven to 350 degrees.
- Grease an 8×8 inch cake pan lined with parchment paper. In a large bowl, beat the eggs with a beater, slowly adding the sugar as you continue to blend for 6-10 minutes or until soft peaks form.
- Sift the flour, salt, baking powder, and cornstarch 3 times to make an extra-fine mixture.
- In another large bowl, combine butter with ⅓ cup boiling water and stir until butter is melted.
- Now, gently fold the flour mixture into the egg mixture until completely combined. Pour this mixture into the pan and bake in the oven for 25 minutes. When done, let cake cool on a cooling rack before cutting into 16 even pieces.
- While the cake is cooking, you can make the chocolate icing by combining the ingredients in a glass bowl and place it on top of a pot of simmering water on the stove (essentially making a double water boiler) and constantly stirring until it is melted. At this point, take the bowl off stove and fill another bowl with coconut.
- Use forks to gently coat each lamington in the chocolate mixture and then the coconut shavings. Let the chocolate harden by letting it dry on the cooling rack. You can then eat them at room temperature or place them in the fridge.
Notes
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