Easy Homemade Lamingtons Making Recipe

Every Australian's childhood isn't complete without eating lamingtons, which are formed of sponge cake pieces that have been covered in chocolate frosting and desiccated coconut before being rolled in the mixture.  Around the nation, bake sales and school fairs sell these small sweets. Nowadays, lamingtons may also be bought commercially, although they don't have the same quality as homemade versions.

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 cup butter (room temperature)
• 3/4 cup white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk

For the Icing and Coating:

• 2 cups icing sugar (confectioner's sugar)
• 1/3 cup cocoa powder
• 3 tablespoons butter
• 1/2 cup milk
• 1-pound unsweetened shredded coconut
• Whipping cream for decoration

Make the Sponge Cake

• Gather all the ingredients. Set the oven to 350 F.
• Butter an 8-inch square cake pan lightly. Set aside.
• Mix the flour, salt, and baking powder in a sizable bowl. Place aside.
• Cream the butter and sugar with an electric mixer in another bowl until they are light and creamy.
• Beat carefully after each addition before adding the eggs one at a time.
• Combine everything before adding the vanilla.
• Three additions of the milk and the flour combination should be made with a spatula, with the flour coming in first and last.
• The mixture should be evenly distributed across the cake pan.
• A toothpick inserted in the center should come out clean after baking for about 30 minutes.
• The cake should cool in the pan for about five minutes before being turned over onto a wire rack to finish cooling.
• After the cake has cooled, slice it into the necessary number of squares and store each one in an airtight container. For at least two hours or even overnight, place the container in the refrigerator.

Make the Icing

• Over a pot of simmering water, combine the icing sugar, cocoa powder, butter, and milk in a heatproof bowl.
• The mixture should be smooth but slightly thick after being stirred. (Be careful not to let it become too thin or the sponge cake won't absorb the coating.)

Assemble the Lamingtons

• Under wire racks, spread out some newspaper or parchment paper to collect any messes. Have your chocolate icing and dried coconut ready while you arrange the cake slices on the racks.
• Each slice of sponge cake should be well covered in the frosting mixture on all sides before being gently rolled in the coconut.
• If preferred, serve with whipped cream as a garnish and take pleasure in.

The lamingtons can be kept at room temperature for five days in an airtight container.

Final Word

Have you ever eaten a Lamington? These lovely mini cakes are delicious beyond words. A well-known Australian dessert made from sponge cake is called a Lamington. The cake is divided into squares before being coated with coconut and chocolate icing. There are several variations, and lamingtons are sometimes filled with jam or even whipped cream.