There’s something irresistibly charming about lamingtons, those delightful squares of sponge cake coated in chocolate and rolled in coconut. Growing up, my friend’s mother would whip up a batch every Sunday afternoon, filling the house with the sweet aroma of baking and chocolate. These little treats have a way of bringing people together, and I can’t help but smile each time I take a bite. Here’s a simple recipe for you to recreate that warm nostalgia in your own kitchen!
Ingredients
- For the Sponge Cake:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
- For the Chocolate Coating:
- 2 cups (250g) powdered sugar
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 cup (60ml) milk
- 1 tablespoon unsalted butter
- For the Coconut Coating:
- 1 cup (80g) desiccated coconut
Instructions
Start your baking adventure by preheating your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
While the cake cools, prepare the chocolate coating. In a saucepan over low heat, combine the powdered sugar, cocoa powder, milk, and butter. Stir until smooth and well combined. Remove from heat and let cool slightly.
Once the cake is completely cool, cut it into 16 squares. Each square will be dipped in the chocolate coating, so you want them to be bite-sized!
Now, it’s time to coat the lamingtons! Dip each square into the chocolate mixture, allowing any excess to drip off. Then, roll the coated square in the desiccated coconut, ensuring it’s fully covered. Place the finished lamingtons on a wire rack to set.
These delightful treats are best enjoyed fresh, but they can be stored in an airtight container for a few days. Each bite is a burst of nostalgia, a perfect blend of soft sponge, rich chocolate, and the tropical crunch of coconut. Share them with friends and family, and watch their faces light up with every bite!