Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
valentine's baking
easter baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Lamingtons Recipe & Video

Printer Friendly Page

Lamingtons are very popular in Australia and it's easy to see why. They consist of a small square (cube) of white cake that is dipped in a sweet chocolate frosting and then rolled in dried coconut. I suspect their namesake, Lord Lamington (Governor of Queensland from 1896 - 190l), might be surprised at how popular these cakes have become. I have read that Lamingtons are sold in most Australian bakeries and sell very quickly at bake sales. So quickly, in fact, that charities have what are called 'Lamington Drives'. I find this cake irresistible, as they remind me of a chocolate and coconut covered cake doughnut.

To make Lamingtons, you start with a white cake (home made or store bought) that has been cut into two inch (5 cm) squares. You can use either a sponge cake, a pound cake, or a butter cake (which is what I have used). Although most Lamington recipes advise you to 'dip' each square of cake into the frosting, you could also pour the frosting over the cakes, as it prevents crumbs from getting into the bowl of icing. Once the cake is covered in the frosting, then each square of cake is rolled in unsweetened dried coconut (I like to use shredded coconut). The Lamingtons are then placed on a wire rack to dry and can be stored in an airtight container for several days.

Note: Desiccated or dried coconut is different from the more common 'sweetened' coconut sold in plastic bags or cans in grocery stores. Desiccated (dried) unsweetened coconut has a sweet coconut flavor and dry (not sticky) texture. You can find it in some grocery stores, health food stores or specialty food stores. However, you can use dried and shredded sweetened coconut. 

Related Recipes You May Like

Chocolate Pavlova

Pavlova

Coconut Cupcakes

Coconut Cake

 Meringue Cookies

Chocolate Dipped Coconut Macaroons

Lamingtons: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch (20 cm) square cake pan. Then line the bottom of the pan with parchment paper.

In a large bowl sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Spread the batter into your prepared pan and smooth the top with the back of a spoon or an offset spatula. Bake in preheated oven for about 20 - 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean.

Cool the cake in the pan, placed on a wire rack, for about 10 minutes. Then place a wire rack on top of the cake pan and invert, lifting off the pan. Remove the parchment paper and then turn the cake right side up. Once the cake has completely cooled cut into 16 - two-inch (5 cm) squares.

Chocolate Frosting: Place the powdered sugar, cocoa powder, butter and milk in a heatproof bowl placed over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.

To assemble Lamingtons: Place the coconut on a large plate. One at a time, dip the squares of cake into the chocolate frosting and then roll the cakes in the coconut. Gently transfer the Lamingtons to a clean wire rack to set. (If the icing becomes too thick, simply place the frosting back over the simmering water and reheat until it is of pouring consistency. You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary.)

Once the Lamingtons have set, store in an airtight container for several days.

(Alternatively, you can place the squares of cake on a wire rack that is placed on a large baking sheet. Then pour the frosting over the top of each cake, letting it drip down the sides. Some of the frosting may drip onto the baking pan. Pour this frosting back in your bowl and reuse (strain if necessary). 

Makes 16 2-inch (5 cm) Lamingtons.

View comments on this recipe on YouTube

Lamingtons Recipe:

1 1/2 cups (195 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk, at room temperature

Chocolate Frosting:

4 cups (1 pound) (450 grams) confectioners' (powdered or icing) sugar, sifted

1/3 cup (35 grams) unsweetened natural or Dutch processed cocoa powder

3 tablespoons (42 grams) unsalted butter, cut into small pieces

1/2 cup (120 ml) milk, at room temperature

Coating:

2 1/2 cups (175 gramsl) unsweetened shredded dried coconut

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC