Name: Homemade Lamington
Prep time: 90 min
Cook time: 50 min
Total time: 140 min
Ingredients: 1 1/2 cups self raising (self rising flour); 1/3 cup corn flour (cornstarch); 3/4 cup salted butter (softened); 1 cup granulated sugar ((caster sugar)); 1 teaspoon vanilla essence; 3 eggs; 1/2 cup milk; 2 tablespoons salted butter; 2/3 cup milk; 1/3 cup cocoa powder ((unsweetened)); 4 cups confectioner's sugar ((icing sugar)); 3 cups desiccated coconut

Perfect for picnics and day hikes, lamingtons are one of my all-time favorite cakes. Probably one of the top 10 iconic Australian foods, I’ve had to create a good recipe so I can make them wherever in the world I am.

In its simplest form, a lamington is a square piece of sponge cake covered on all sides with a liquid chocolate icing, then covered in desiccated coconut.

The desiccated coconut is the hardest ingredient to find, as it isn’t like shredded coconut. Shredded coconut has larger pieces and higher moisture content.

Homemade Lamington Recipe

Saffron Hodgson

reviews

Perfect for picnics or day hikes, lamingtons are one of my all time favorite cakes. Probably one of the top 10 iconic Australian foods they are worth a try.

Print Review

Preparation 1 30

Cook 50

Ready in 2 20

Servings Servings

CourseLunch

InfluenceAustralian

DifficultyExperienced

MethodBake

Similar RecipesCake

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Ingredients

Sponge Cake

1 1/2 cups self raising self rising flour
1/3 cup corn flour cornstarch
3/4 cup salted butter softened
1 cup granulated sugar (caster sugar)
1 teaspoon vanilla essence
3 eggs
1/2 cup milk

Chocolate Icing

2 tablespoons salted butter
2/3 cup milk
1/3 cup cocoa powder (unsweetened)
4 cups confectioner's sugar (icing sugar)

To Assemble

3 cups desiccated coconut

Equipment

camp oven
23cm square (9 inch square) cake tin

Directions

Sponge Cake

Preheat the oven to 350 degrees F (180 degrees C). Grease and flour the cake tin.
In a large bowl, sift in the flours, then add the butter, sugar, vanilla, eggs, and milk. Beat by hand or electric beaters, if available, until smooth and increased in volume.
Pour the cake mixture into the prepared cake tin then smooth the surface. Place in the preheated camp oven and bake for 50 minutes or until cooked through.
Tip: If a skewer inserted into a cake is clear or has crumbs on it when removed it is cooked. If it still has liquid cake mix, it needs to continue baking.
When the cake is cooked, remove it from the camp oven and let rest for 5 minutes. Then, remove the cake from the tin. Place on a cake rack for 20 minutes to cool.
When the cake is cool, wrap and place it in a cooler to chill.
Tip: If the option exists to freeze the cake, then do this. It makes the icing process much easier and the finished product has better flat surfaces and sharper corners. Trying to ice a hot sponge will result in a crumbled mess that tastes good, but no is longer really a cake.

Chocolate Icing

In a small pan melt the butter, but don’t boil. Remove from the heat.
Add the milk and cocoa powder and stir well to dissolve the cocoa.
Sift in the icing sugar one cup at a time, stirring until fully dissolved and smooth each time, until all the icing sugar is added. The chocolate icing is very runny.

To Assemble

Remove the cake from the cooler/freezer and cut it into the desired square serving sizes.
Dip each piece of cake into the chocolate icing, rotating to make sure all sides are evenly covered.
Dip each chocolate-covered piece of cake into the coconut until fully covered. Leave to sit for 10 minutes before eating.

Nutritional Information

Calories: 585kcalCarbohydrates: 79gProtein: 6gFat: 30gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 141mgPotassium: 224mgFiber: 5gSugar: 59gVitamin A: 511IUVitamin C: 1mgCalcium: 51mgIron: 1mg