Chocolate-Coated Lamingtons
Soft vanilla sponge cake squares dipped in rich chocolate and coated with fine coconut flakes—an Australian classic!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 lamingtons 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
Units
Scale
For the Sponge Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Chocolate Coating:
- 2 cups powdered sugar
- 1/3 cup cocoa powder
- 1/2 cup boiling water
- 1 tablespoon unsalted butter
For Coating:
- 2 cups desiccated coconut
Instructions
- Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Grease and line a square baking pan.
- Make the Sponge Cake: Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Combine Dry & Wet Ingredients: Sift flour and baking powder, then gradually mix into the wet ingredients, alternating with milk.
- Bake: Pour batter into the prepared pan and bake for 25-30 minutes. Let cool completely, then cut into squares.
- Prepare Chocolate Coating: In a bowl, whisk together powdered sugar, cocoa powder, boiling water, and butter until smooth.
- Coat the Cake: Dip each cake square into the chocolate mixture, ensuring it’s fully coated. Let any excess drip off.
- Roll in Coconut: Roll each chocolate-coated square in desiccated coconut, covering all sides.
- Set & Serve: Place on a wire rack to set before serving. Enjoy!
Notes
- For a fluffier texture, refrigerate the sponge cake before dipping in chocolate.
- Swap dark cocoa powder for a milkier version if you prefer a sweeter taste.
- Store in an airtight container to keep them moist for up to 3 days.
Nutrition
- Calories: 280 kcal per serving
Find it online: https://yumfoodusa.com/chocolate-coated-lamingtons/