Lamingtons are a delightful treat I love to whip up when I want something a little special for dessert. The base is a simple butter cake that’s warm and inviting, and then you have that lovely layer of chocolate sauce topped with a sprinkle of coconut. It’s a bit messy, but in a good way—my kids have a blast helping dip the cake squares into the chocolate. I’ve made this several times, and I’ve learned that letting the cake cool completely before cutting is key; otherwise, it can crumble a bit too much when you dip it. They’re great for a special occasion or just a cozy weekend family treat.
Contents
Ingredients
- 1 cube of butter for greasing the pan
- 0.5 cup unsalted butter, softened
- 1 cup powdered sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 pinch of salt
- 0.5 cup warm milk
- 1 cup powdered sugar for the chocolate sauce
- 0.25 cup unsweetened cocoa powder
- 2 tablespoons melted butter for chocolate sauce
- 0.5 cup milk for chocolate sauce
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan with butter, lining the base with parchment paper.
- In a large bowl, beat the softened butter with a hand mixer until creamy.
- Add the powdered sugar to the butter and mix for about 40 seconds.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, then beat until the mixture is smooth.
- Add the sifted flour, baking soda, salt, and warm milk to the batter, mixing until just combined.
- Pour the cake batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for about 35 minutes until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool completely before removing it from the pan and cutting it into large squares.
- For the chocolate sauce, mix the powdered sugar, cocoa powder, melted butter, and milk in a bowl until smooth.
- Dip each square of cake in the chocolate sauce, then roll it in shredded coconut until fully coated.
- Arrange the coated cake squares on a serving plate and let them set.
Why You’ll Love This Recipe
- The chocolate and coconut combination is both fun and delicious.
- The cake is pleasantly soft with a delightful texture from the coconut.
- Perfect for serving at gatherings or enjoying with a cup of tea at home.
Chef’s Tips for Perfection
- Be sure to let the cake cool before cutting to prevent it from crumbling too much.
- If you prefer a thicker chocolate coating, let the sauce sit for a few minutes before dipping.
- Try adding chopped nuts to the coconut for a different twist!
Storage and Reheating
Store the lamingtons in an airtight container at room temperature. They’re best eaten fresh, but they can last for a few days without losing much quality. If you have leftovers, you can pop them in the fridge, but they might get a bit firmer.
Nutritional Notes
One serving of lamington cake offers about 250 calories, with varying amounts for toppings based on your choices. The richness of the chocolate and butter definitely contribute to the overall calorie count, so consider them a treat!
Homemade Australian Lamingtons
