lamington recipe

These aren't regular cookies... they're lux lamington and cherry cookies, and we couldn't have asked for more.

Lamington cookies recipe

dark (70%) chocolate, chopped

unsalted butter, chopped

(50 grams) plain flour

(30 grams) desiccated coconut

tsp baking powder

brown sugar

eggs,

dried cherries, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.

Lamingtons

185 g (1 ¼ cup) plain flour (all-purpose flour)

baking powder

g (⅓ cup) cornflour (cornstarch)

(2 sticks minus 1 tablespoon) unsalted butter, softened

vanilla extract

eggs

ml (½ cup) full cream milk (whole milk)

500 g (3 ⅔ cup) icing sugar (powdered sugar), sifted

200 g (7 oz) dark chocolate (bittersweet chocolate, 60%

g (1 tablespoon) unsalted butter

ml (½ cup) milk,

325 g (12 oz) dessicated coconut (shredded coconut)

Make sure that the butter, eggs and milk are at room temperature.

Preheat the oven to 180°C (350°F) (without fan).

Butter a 17 cm x 27 cm (7 inch x 11 inch) baking tin, and line the bottom with greaseproof paper.

Place all of the ingredients for the cake into a large food processor and blitz until everything is thoroughly combined.

The batter should be pale yellow and quite thick. If the batter looks a bit curdled (which can happen if not all of the ingredients are at room temperature), blitz for a few more seconds.

If you don't have a food processor

, simply sift the flour, baking powder and cornflour (cornstarch) into the bowl of an electric stand mixer. Add the butter, sugar, vanilla, eggs and milk. Beat on low speed until all of the ingredients are incorporated. At this stage, the mixture might look a bit curdled. Increase the speed to high until the mixture has slightly increased in volume. You should have a thick, pale yellow mixture.

Pour the mixture into the prepared baking tin and bake for about 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with some foil if it is browning too quickly.

Leave the cake in the tin for about 5 minutes before turning out onto a wire rack to cool, with the bottom of the cake facing up. This will help to ensure that the top of the cake flattens while it cools.

Using a serrated knife (ideally a long, serrated bread knife), cut the sponge into 32 squares, or whatever size you wish. Keep in mind that, once coated in chocolate and coconut, the cakes will be much bigger in size.

For the cake

Melt the butter and chocolate over low heat in a bain-marie (or a bowl over a pan of simmering water).

Add the icing sugar (powdered sugar) and whisk in the milk until you have a thick, but slightly runny, mixture. The icing needs to be thick enough to coat the cakes, but runny enough to only leave a light coating.

Leave the bain-marie on the stove over very low heat.

For the chocolate icing

Pour the dessicated coconut onto a large plate.

Using two forks, dip a piece of sponge into the chocolate icing mixture, making sure that all sides are coated, and allow any excess icing to drain off.

Then roll the chocolate-coated sponge in the dessicated coconut, and place the lamington on a wire rack to dry.

If the icing mixture becomes too thick, whisk in some milk to thin it out.

Let the lamingtons set on a wire rack for about 30-60 minutes.

To assemble

Excellent recipe! Loved the real chocolate used in the coating. Thanks for the recipe!

YUM! I want to try it immediately! Looks great!

One of the simpler lamington recipes I have found and all the conversions are included. Plus the end result is delicious! I give this recipe 5/5!

Thank you so much for this recipe, it turned out perfect! The conversion of all the measurements was also super helpful. I'm living overseas at the moment, so this made me feel right back at home!

Thank you for the recipe. It is perfectly explained! I enjoyed baking this lamington cake and my family loved it! ⭐️⭐️⭐️⭐️⭐️

I think this is the best lamington recipe I have ever tried! The cake itself was delicious and I loved the real chocolate in the icing. My family kept complimenting me on these lamingtons. I’m definitely making these again soon as they didn’t last around my family. Thanks also for the very clear instructions.

Excellent recipe!!! My daughter asked for lamingtons for her birthday and these were devoured within seconds! Can’t wait to try more of your recipes.

I made a double batch of these lamingtons for the school bush fire appeal today and they were gone in seconds! Absolutely delicious. Will make another batch for Australia Day this weekend. Thanks for the helpful recipe.

Made these today for Australia day. The texture of the sponge left a lot to be desired. I should have known when I saw the instructions "Place all of the ingredients for the cake into a large food processor and blitz until everything is thoroughly combined" that the sponge was never going to be light and fluffy. The chocolate coating is however much nicer than the traditional coating made with cocoa.

The lamington sponge was a bit firmer than I expected, but it was still nice and soft. I used milk chocolate for the icing but it was too sweet so I made a second batch with dark chocolate and it was much better. It was my first time making lamingtons.

Family loved the lamingtons! Great recipe.

Omg It looks sooo good, I would love to try it

Awesome recipes.A really marvelous effort at sharing tried and tested recipes

Awesome, A real effort at sharing tried and tested recipes

Wow, amazing. I wish I could try them all.

Yum! These were great. The sponge was flavourful and the chocolate icing even better. Definitely making these again.

Excellent recipe.  I appreciated the North American clarifications for some of the ingredients.  My results were delicious.  The sponge was especially lovely.   I will use it as the base of a trifle or strawberry shortcake for Canada Day.

There's nothing wrong with traditional lamingtons, but Phoebe Wood's pimped up twist with blackberry jam and vanilla cream is on another level.

Lamingtons with blackberry jam and vanilla cream recipe

cornflour, sifted

plain flour, sifted

self-raising flour, sifted

(220 grams) caster sugar

unsalted butter, melted, cooled

vanilla extract,

blackberry jam

(250 milliliters) thickened cream

(360 grams) pure icing sugar, sifted

(195 grams) good-quality dark cocoa

(450 grams) desiccated coconut

With just 10 mins prep, this easy lamington recipe will leave you with fluffy sponge cakes wrapped in silky chocolate sauce and crumbly coconut. Grab a hot cuppa and let’s dive in!

Easy Lamington Recipe with Chocolate Sauce

g butter (salted, softened)

120 g self raising flour (1 cup)

85 g desiccated coconut (1 cup)

cocoa powder

g icing sugar / powdered sugar (1 cup)

water

butter

Preheat

Cream

Cream together the sugar and butter with a spoon or hand mixer. Then, add in the eggs and give it a whisk until combined.

Next, add the self raising flour and mix again until you have a smooth cake batter. Important: Egg sizes may vary. If your batter is too thick at this stage, add a dash of milk to thin.

Bake

Pour batter into a lined square baking tray (9x9 in / 24x24 cm) and smooth out to the edges. Bake in oven for 20 minutes or until deliciously golden on top. Test with a wooden skewer and if it comes out clean, it&#39;s ready.

Cool

Allow the sponge to cool on a baking tray before cutting into squares or rectangles.

For the Sponge

Prep

Mix together the icing sugar, cocoa, melted butter and boiling water. Pop the desiccated coconut into a separate bowl. Place a wire cooling rack over a baking tray so it&#39;s ready for the dipped lamingtons. Tip: Keep your boiling water near by, if your chocolate sauce starts to harden, add a dash more water and mix it in thoroughly then continue to coat as normal.

For the Chocolate Sauce

Coat

One at a time, place each slice of sponge cake on a fork and dunk it in the chocolate sauce. You may need to roll it around a bit to ensure it&#039;s completely covered. Then use the fork to lift the cake out of the chocolate and pop it into the coconut. Use the fork to cover the cake with coconut, then once coated, transfer to the wire rack to dry.

Allow lamingtons to dry for 5-10 minutes then dig in!

To Assemble

So yummy love the way the recipe was laid out so easy to follow, definitely saving to make again

Great recipe! It didn't seem like there was going to be enough batter but it rose so well that I could actually cut it in half and fill with jam without having to make another cake for a double layer. Sponge was easy to make and tastes great - same with the chocolate sauce. I only sprinkled coconut on top due to not having much but I think for us, that made them coconut-y enough anyway! The only thing I'd do differently next time is cut them into smaller squares - other than that, they were perfect and fun to make!

Just made these i ised margarine instead of butter and they turned out perfect 🥰

I never made lamingtons before so decided to give it a try. I adjusted the amounts using the recipe quantity slider for 1 egg. Looking at the comments, knowing that there were no liquids used (e.g. milk/water etc) I used level (&amp; not heaping) tablespoons of flour. This gave me a small batter that lightly covered the base of an IKEA365+ 1L glass dish which I set in my combi oven &amp; baked for 15 minutes on forced-fan mode. Amazing &amp; quick! 

I couldn't wait for it to cool completely before rolling it around in the sauce &amp; coconut flakes so I poured &amp; spread the sauce on top of the thin cake (as icing) &amp; garnished it with the flakes. This recipe is so simple &amp; a keeper, the sponge tastes so good, like actual cake, it's hard to believe there was no milk or water!

Great recipe! I'm so glad the cake wasn't too crumbly when dipping it in the chocolate sauce. Absolutely delicious.

https://www.youtube.com/watch?v=RnK5D5gNXQQ

Iconic Aussie Lamingtons are so easy to make and the perfect treat for Australia Day. With just 10 mins prep, this easy lamington recipe will leave you with fluffy sponge cakes wrapped in chocolate sauce and coconut. Grab a hot cuppa and let’s dive in! Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/simple-lamington-recipe-with-chocolate-sauce/

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☕️ About this recipe: 

Lamingtons are the perfect sweet snack for morning or afternoon tea! They’re soft, buttery and delicious, with a rich hit of chocolate flavour.

They freeze really well, so you can batch cook, freeze, and thaw when you need to satisfy that next sweet craving.

The sponge cake centre would have to be one of the easiest homemade cakes we’ve made. Plus even though it can get messy, it’s so much fun to roll each slice around in the chocolate sauce and coconut.

🥒 Ingredients: 

125 g caster sugar / superfine sugar / 3/4 cup / 4.4 oz
50 g butter salted, softened
2 eggs beaten (60 g / 2.1 oz size eggs)
120 g self raising flour / 1 cup
85 g desiccated coconut / 1 cup

For the chocolate sauce:
2 tbsp cocoa
150 g icing sugar aka powdered sugar / 1 cup
3 tbsp boiling water
1 tbsp butter melted

👩‍🍳 Recipe Steps:

00:00 - How to Make Lamingtons
00:04 - Make the cake batter
00:28 - Pour into square tin, bake for 30 mins
00:33 - Slice cake into small squares or rectangles
00:38 - Make the chocolate sauce
00:51 - Coat lamingtons in chocolate sauce and desiccated coconut

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