Craving a taste of Australia? These classic lamingtons, with their pillowy sponge, rich chocolate coating, and delicate coconut finish, are surprisingly simple to create at home.
Prepare to embark on a delightful baking adventure and unlock the secrets to this iconic treat!
What Are Lamingtons?
Well, let me tell you, there is no cake more Australian than the Lamington! It's basically a little square of sponge cake – and I mean little, we're talking yummy bite-sized pieces here! Now, you take that sponge, give it a generous dunk in chocolate icing, and then roll it around in desiccated coconut.
Seriously, what's not to love? It is great for dessert. Want to take it up a notch? Slice it in half and add a layer of strawberry jam and whipped cream.
I'm telling you, it is happiness on a plate! Some people think it's a bit too sweet, but, hey, that's why we drink coffee with it, right? It's a simple concept, similar to the way that three ingredients can create shortbread cookies. Trust me, once you try a Lamington, you will be hooked. I love them!
Essential Ingredients
Let's explore into the essential ingredients you'll need for fantastic Lamingtons! For the buttery sponge, you'll want 125g softened unsalted butter, a cup (220g) of caster sugar, and a half teaspoon of vanilla extract. Eggs, flour, baking powder, and milk, of course! I'm telling you, these things make the world go 'round. Because Lamingtons can be enjoyed as a dessert or snack, consider other baked goods that share a similar versatility like French toast bites.
Moving onto the chocolate icing for coating: get ready with 4 cups (480g) of sifted icing sugar and 1/3 cup (22g) cocoa powder. A tablespoon of unsalted butter and 150ml of boiling water are next!
Finally, you'll need 3 to 4 cups of desiccated coconut, for the final touch! Grab some strawberry jam, a cup of cream, and a tablespoon of sugar if you're making Lamingtons with an extra layer of decadence! These are optional, but are you EVER really optional?
Step-by-Step Instructions
Now, I'll walk you through–step by step–how to make these delightful Lamingtons! First, preheat your oven to 180C/350F. Sift 1 3/4 cups of flour and 3.5 tsp of baking powder together–get ready for some baking magic! Grease and line an 8" x 12" cake pan.
Next, in a bowl, beat 125g softened butter, 1 cup sugar, and 1/2 tsp vanilla until fluffy. Add 3 eggs–one at a time–beating well after each. Fold in half the flour mixture, then half the 1/2 cup of milk. Repeat.
Pour the batter into the pan, and bake for 25 minutes. Cool it completely on a wire rack — patience is key, trust me! Cut the cake into squares or rectangles, and freeze 'em for 1 to 1.5 hours.
For the icing, mix 4 cups of sifted icing sugar, 1/3 cup cocoa, 1 tbsp butter, and 150ml boiling water until smooth. In another bowl, put 3-4 cups of coconut. Now, dip each frozen cake piece in icing, then roll in coconut. Let's get coating! Stand for 1-2 hours until set and BAM, the joy of Lamingtons!
Tips for the Perfect Lamington
I've learned that making Lamingtons isn't as hard as it looks–it's more about knowing a few tricks to nail that perfect texture and flavor!
Firstly, don't skip sifting your flour and icing sugar, trust me on this. It makes everything so much smoother. For the sponge, make sure your butter's properly softened—not melted, softened!
When you're making the icing, it needs to be thick enough for the coconut to stick, but not too thick that it becomes a pain to roll the cake. If it gets too thick, just give it a quick zap in the microwave—easy fix!
Use a shallow bowl with a wide surface for the coconut. It makes coating way easier; nobody wants coconut rolling chaos! Finally, patience is key when letting them set, resist the urge to eat them right away!
Storing Your Lamingtons
So, you've made a batch of these iconic Aussie treats, and you're probably wondering how to keep them fresh–we don't want all that hard work going to waste, do we? Let's get right to it! The way you preserve them depends on whether or not you've added cream.
Without cream, you can stash them in an airtight container for 3-4 days. Or, if you want them to last longer, freeze them for 2-3 months. Just thaw them before serving, and they'll taste almost as good as new!
Now, if you've gone all-out and added cream, the rules change. You'll need to keep them refrigerated, and they'll only last for 2-3 days. Cream is a bit of a diva, after all! So, enjoy them quickly, or maybe just make a smaller batch with cream next time—tempting, right?
Short Recipe Version
Classic Lamingtons Recipe
Prep time: 30 minutes
Cook time: 20 minutes
Servings: 12
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups chocolate frosting
- 2 cups desiccated coconut
- 1/2 cup raspberry jam (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- Whisk together flour, baking powder, and salt.
- Cream together butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
- Pour batter into a greased and floured 9×13 inch pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely. Cut into squares.
- Spread raspberry jam (optional) between two lamington squares.
- Dip each square in chocolate frosting, then roll in desiccated coconut.
- Let set before serving.
Nutrition Information (per serving, estimated):
- Calories: 350
- Fat: 20g
- Saturated Fat: 15g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 40g
- Sugar: 25g
- Protein: 3g