So, you’re ready to dive into the world of Australian desserts with this classic Lamington recipe. These sponge cake squares, coated in chocolate and rolled in coconut, are a treat that’s as fun to make as it is to eat. Perfect for any occasion, they’ll transport your taste buds straight to Down Under.
Why This Recipe Works
- The sponge cake is light and fluffy, providing the perfect base for the chocolate and coconut coating.
- Using high-quality cocoa powder ensures a rich chocolate flavor that’s not too sweet.
- The desiccated coconut adds a delightful texture and tropical flair.
- This recipe balances simplicity with decadence, making it accessible for bakers of all levels.
- Lamingtons are versatile; enjoy them as is or with a layer of jam or cream for extra indulgence.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 cups desiccated coconut
- 1/2 cup cocoa powder
- 2 cups powdered sugar
- 1/2 cup boiling water
- 1/4 cup unsalted butter, melted
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Wire rack
- Shallow dish for coconut
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This ensures your sponge cake doesn’t stick and comes out perfectly every time.
Mix the Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add the melted butter, milk, and vanilla extract. Gradually mix the wet ingredients into the dry until just combined. Pour the batter into the prepared pan and smooth the top with a spatula.
Bake to Perfection
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial for easy handling when coating.
Prepare the Chocolate Coating
In a medium bowl, sift together the cocoa powder and powdered sugar. Add the boiling water and melted butter, whisking until smooth. The consistency should be thick but pourable; adjust with more water if needed.
Coat and Roll
Cut the cooled cake into squares. Dip each square into the chocolate mixture, allowing excess to drip off, then roll in desiccated coconut. Place on a wire rack to set for at least 30 minutes before serving.
Tips and Tricks
For an even more decadent treat, split the sponge cake squares and fill with raspberry jam or whipped cream before coating. If the chocolate coating thickens too much as it cools, gently reheat it in the microwave for a few seconds. To ensure even coating, use a fork to dip the cake squares into the chocolate, letting excess drip off before rolling in coconut. For a twist, toast the coconut before rolling for added flavor and crunch.
Recipe Variations
- Add a layer of raspberry jam between the sponge cake and chocolate coating for a fruity twist.
- Use white chocolate instead of cocoa powder for a different flavor profile.
- Incorporate a teaspoon of espresso powder into the chocolate coating for a mocha version.
- For a nutty flavor, mix finely chopped almonds into the coconut coating.
- Make mini lamingtons by cutting the cake into smaller squares, perfect for parties.
Frequently Asked Questions
Can I make lamingtons ahead of time?
Absolutely! Lamingtons can be made a day in advance. Store them in an airtight container at room temperature. They actually taste better the next day as the flavors meld together. Just make sure the chocolate coating is fully set before storing to prevent sticking.
Why did my chocolate coating crack?
If the chocolate coating cracks, it might be because the cake was too cold when dipped, or the coating was too thick. To prevent this, ensure the cake is at room temperature and the chocolate coating is of pouring consistency. If it’s too thick, add a little more boiling water to thin it out.
Can I freeze lamingtons?
Yes, lamingtons freeze well. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. Thaw at room temperature for a few hours before serving. This method helps prevent them from sticking together.
Summary
This Australian Lamington recipe is a delightful treat that combines fluffy sponge cake with rich chocolate and coconut. Perfect for any occasion, it’s a fun and easy dessert that’s sure to impress. With tips for variations and storage, you can enjoy these delicious squares anytime.
