There’s something incredibly heartwarming about biting into a fluffy, chocolate-coated sponge cake rolled in desiccated coconut. Lamingtons are a beloved treat in Australia, often enjoyed with a cup of tea or coffee, and they always bring back sweet memories of gatherings and celebrations. This recipe is straightforward, and the result is a delightful dessert that will impress your family and friends!
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
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk
- For the chocolate icing:
- 2 cups (250g) powdered sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 2 tablespoons unsalted butter, melted
- 1/2 cup (120ml) milk
- For rolling:
- 1 1/2 cups (120g) desiccated coconut
Instructions
Start 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 mixing bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Start and finish with the flour mixture, mixing until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Meanwhile, prepare the chocolate icing. In a medium bowl, sift together the powdered sugar and cocoa powder. Add the melted butter and milk, whisking until smooth and well combined. If the icing is too thick, add a little more milk to reach your desired consistency.
Once the sponge cake has cooled, trim off the edges to create neat sides. Cut the cake into squares (about 2 inches).
To coat the lamingtons, dip each square into the chocolate icing, ensuring it’s fully covered. Allow the excess icing to drip off before rolling the cake in desiccated coconut. Place the finished lamingtons on a plate or wire rack to set.
Allow the lamingtons to rest for a while, letting the icing set. Serve them with a cup of tea or coffee, and enjoy the delightful combination of flavors and textures. These treats are perfect for sharing, but you might just want to keep them all to yourself!