(No Ratings Yet)
Loading...Lamingtons are a beloved Australian treat made from soft vanilla sponge cake dipped in a thin chocolate glaze and rolled in desiccated coconut. This version layers the cake with raspberry jam for a traditional finishing touch that balances the sweet chocolate coating.
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings9
Yield9 lamingtons
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 17 gFat
- 11 gSaturated Fat
- 55 gCarbs
- 3 gFiber
- 38 gSugar
- 5 gProtein
- 150 mgSodium
- 180 mgPotassium
- 75 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the vanilla sponge
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk, room temperature
For the chocolate glaze
- 3 cups (360 g) powdered sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 2 tbsp unsalted butter, melted
- 3/4 cup (180 ml) whole milk, warmed
- 1 tsp vanilla extract
For assembly and coating
- 1/3 cup (110 g) seedless raspberry jam
- 2 1/2 cups (200 g) desiccated unsweetened coconut
Directions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar with an electric mixer on medium-high until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then add the vanilla.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until smooth and stop as soon as the last streaks of flour disappear.
- Pour the batter into the prepared pan, smooth the top, and bake for 28 to 32 minutes, until the cake is golden, springs back lightly, and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack.
- Once cool, slice the cake horizontally into two even layers using a long serrated knife. Spread the raspberry jam over the bottom layer, place the second layer on top, and chill for 20 minutes to firm up. Trim the crusts, then cut into 9 equal squares.
- Whisk the powdered sugar, cocoa powder, melted butter, warm milk, and vanilla together in a wide bowl until smooth and pourable; it should coat the back of a spoon. Pour the desiccated coconut into a separate shallow bowl.
- Using two forks, dip each cake square into the chocolate glaze, turning to coat all sides. Let the excess drip off for a few seconds, then drop the square into the coconut and toss gently to coat completely.
- Place the finished lamingtons on a wire rack set over a tray and let them set for 20 to 30 minutes before serving. Store in an airtight container at room temperature for up to 3 days.
Cook’s Notes
- Make sure the cake is completely cool before glazing, or the chocolate will slide off and soak into the crumb.
- If the glaze thickens as you work, stir in a tablespoon of warm milk to bring it back to a dippable consistency.
- Chilling the assembled cake before cutting makes cleaner squares and prevents the jam from squeezing out during dipping.
- Traditional lamingtons use desiccated (fine, dry) coconut, not shredded or sweetened coconut, for the proper texture and look.
- For neater coating, use one hand for dipping into the chocolate and the other hand for rolling in the coconut.
