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NeverFeeds AU Recipes

Classic Lamingtons

with Chocolate & Coconut

Vegetarian Makes 12 ⏱ 55 min + cooling Medium 20 cm square cake tin · Electric beaters · Wire rack · 2 shallow bowls

Soft sponge, chocolate coating and enough coconut to decorate the entire kitchen. Makes 12.

Ingredients (makes 12)

Allergens: Gluten, dairy, egg.

Method

  1. Bake the sponge

    Heat oven to 160°C fan-forced (180°C standard). Line the tin. Beat butter and sugar until pale, beat in eggs one at a time, then vanilla. Fold in flour and milk in alternating additions.

  2. Cool completely

    Bake 22–27 minutes until springy and a skewer comes out clean. Cool in the tin for 10 minutes, then on a rack. For easier coating, chill the cooled sponge for 30 minutes.

  3. Cut

    Trim edges if needed and cut into 12 rectangles or squares.

  4. Mix icing

    Whisk icing sugar, cocoa, melted butter and enough boiling water to make a thin, glossy coating.

  5. Dip and roll

    Using two forks, dip each sponge piece quickly in chocolate icing, let excess drip off, then roll in coconut. Set on a rack until the coating firms.

Optional: Split cooled lamingtons and add a thin layer of raspberry jam and whipped cream just before serving.