Easy Australian Lamingtons Recipe
This Easy Australian Lamingtons recipe features soft vanilla sponge cake squares dipped in a rich chocolate glaze and rolled in fine desiccated coconut, creating an iconic Australian treat that’s perfect for afternoon tea or special occasions. The layers of moist cake, smooth chocolate coating, and coconut make for a delightful texture and flavor combination that’s easy to make at home.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 lamingtons (4x4 grid)
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Ingredients
For the Vanilla Cake
- 125 grams unsalted butter, room temperature
- 165 grams caster sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 large eggs
- 260 grams self-raising flour
- ⅔ cup milk
For the Chocolate Glaze
- 375 grams icing sugar
- 1 teaspoon butter, melted
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 heaped tablespoon unsweetened cocoa powder
- 1 tablespoon golden syrup
- Boiling water, quantity as needed to achieve glaze consistency
For Coating
- 3-4 cups fine, unsweetened desiccated coconut
Instructions
- Prepare the Vanilla Cake Batter: In a mixing bowl, cream the room temperature unsalted butter and caster sugar together until light and fluffy. Add the vanilla bean paste or vanilla extract, then beat in the eggs one at a time until well combined.
- Combine Dry Ingredients and Milk: Sift the self-raising flour into the wet mixture and gently fold to combine. Gradually add the milk, folding carefully to create a smooth batter without overmixing.
- Bake the Vanilla Cake: Pour the batter into a lined or greased baking tray (approximate size 23×33 cm) and bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a skewer inserted in the center comes out clean. Allow to cool completely.
- Cut the Cake into Squares: Once cooled, trim the cake edges if needed and cut the cake into evenly sized squares, typically about 4-5 cm per side.
- Prepare the Chocolate Glaze: In a bowl, sift the icing sugar and cocoa powder. Add the melted butter, vanilla bean paste, and golden syrup. Slowly add boiling water a tablespoon at a time, stirring until you get a smooth, glossy glaze of dipping consistency.
- Coat the Lamingtons: Using a fork, dip each cake square into the chocolate glaze, ensuring it is fully coated. Lift out and immediately roll the coated cake in desiccated coconut, covering all sides. Place on a wire rack to set.
- Allow to Set and Serve: Let the lamingtons rest for at least 30 minutes until the glaze firms up. Serve at room temperature as a delicious snack or dessert.
Notes
- Use self-raising flour for a light and fluffy sponge; if unavailable, substitute all-purpose flour with baking powder.
- Ensure the cake is completely cooled before dipping to prevent the glaze from melting off.
- Adjust the boiling water quantity carefully to get the right chocolate glaze consistency—too thin and it won’t coat well, too thick and it will be clumpy.
- Store lamingtons in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- For a richer chocolate flavor, you can substitute golden syrup with light corn syrup or honey.
