Easy Small Batch Lamington Recipe
An easy to follow Lamington recipe that you can going to wish you doubled! It's that good!The cake is soft and fluffy, and once it’s soaked in rich chocolate icing and tossed in desiccated coconut, you’ll be impatiently waiting to dig in. A Lamington square is a light, fluffy sponge or butter cake, coated in a thin layer of chocolate icing and rolled in desiccated coconut. Sometimes, they’re even split and filled with jam or cream in the center. And did you know? Lamingtons are a classic Australian dessert! The exact origin is still debated, but a popular story claims the dessert was invented by accident when sponge cake was dropped into chocolate and coated in coconut to avoid messy fingers.I’ve been obsessed with Lamingtons for as long as I can remember, same with a good snowball (that’s another recipe I need to share soon!).Developing the RecipeFor this recipe, I wanted to create a light and fluffy vanilla tray bake cake, small enough for a small batch of Lamingtons. If you want to make a bigger batch, I highly recommend doubling the recipe.Getting the sponge just right was important. It had to be soft and airy, easy to make, and not overly sweet because that’s how you know you’re eating a good Lamington. Side note: even if you only make this sponge cake, you’ll thank me. It’s a keeper and fits perfectly in a square tray (48 x 220 x 230mm).Next was the chocolate icing consistency. It needed to be pourable but not too runny, sweet enough to complement the vanilla sponge, and thick enough to coat every side.And finally the coconut. Yes, the type of desiccated coconut matters. Don’t settle for a cheap brand. I learned the hard way that some coconuts leave a strong, oily aftertaste. If you’re in South Africa, I recommend using Moir’s imported fine-grade desiccated coconut. It’s light and clean-tasting perfect for Lamingtons.
Ingredients
- 1 cup 125g all-purpose flour
- 3/4 cup 150g caster sugar
- 1/4 cup 60g unsalted butter, softened
- 1 large egg
- 1/2 cup 120ml milk
- 1 tsp vanilla extract/essence
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- A pinch of salt
- 1 cup 160g icing sugar, sifted
- 3 tbsp cocoa powder sifted
- 2 tbsp unsalted butter melted
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/2 cup hot water
- 2 cups desiccated coconut
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a square tray (48 x 220 x 230mm) with baking paper.
- In a bowl, cream the butter and sugar together until pale and fluffy (about 2–3 minutes with an electric mixer or whisk).
- Add the egg and beat until fully combined. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and milk to the wet mixture. Begin and end with dry ingredients, mixing gently until just combined. The batter should be smooth.
- Pour the batter into the prepared tray and smooth out the top.
- Bake for 18–20 minutes, or until a skewer inserted into the centre comes out clean. The top should be lightly golden.
- Cool the cake completely in the tray before cutting into squares. (This step is very important.)
- Make the icing: In a bowl, mix the sifted icing sugar and cocoa powder. Add the melted butter, milk, hot water, and vanilla extract. Stir until smooth. The consistency should be pourable but slightly thickened.
- Pour the desiccated coconut onto a shallow plate or dish.
- Cut the cooled cake into small squares (3–4 cm is ideal). Trim the edges for neatness, if needed.
- Dip each square into the chocolate icing for a few seconds, making sure all sides are well coated.
- Roll each chocolate-coated piece in the coconut until fully covered.
- Place the finished Lamingtons on a baking tray lined with parchment paper to set. Let them rest until the icing is dry, this usually takes a few hours. For best results, let them sit overnight if you’re making them in the afternoon or evening.
Notes
Tips for Perfect Lamingtons
- This recipe makes 9–12 Lamingtons depending on how big you cut them.
- Always cool the cake completely before cutting or dipping it helps keep the shape.
- Trim the sides of the cake to get clean, even squares or rectangles.
- The icing should be lukewarm, not hot, this helps it soak in without making the cake too soggy.
- Soak each side of the cake for a few seconds don’t overdo it.
- Use a high-quality desiccated coconut for the best flavour and texture. - To store: Place the Lamingtons in an airtight container lined with parchment paper and seal tightly. Do not refrigerate.They should stay fresh for up to 5 days, unless they’re finished before then!
- This recipe makes 9–12 Lamingtons depending on how big you cut them.
- Always cool the cake completely before cutting or dipping it helps keep the shape.
- Trim the sides of the cake to get clean, even squares or rectangles.- The icing should be lukewarm, not hot, this helps it soak in without making the cake too soggy.
- Soak each side of the cake for a few seconds don’t overdo it.- Use a high-quality desiccated coconut for the best flavour and texture. - To store: Place the Lamingtons in an airtight container lined with parchment paper and seal tightly. Do not refrigerate.They should stay fresh for up to 5 days, unless they’re finished before then!