Lamingtons 17-Jun-2012

“Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge.”



  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup milk


  • 4 cups confectioners’ sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons butter, melted
  • 1/2 cup milk


  • 2 (8 ounce) packages flaked coconut. [-Note: desiccated coconut is a slightly dried shredded coconut - not sweetened.-]



  1. Heat oven to 375&degF;.
  2. Grease and flour an 8x12 inch rectangular pan.

  3. Sift together the flour, baking powder, and salt. Set aside.

  4. In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
  5. Add the eggs one at a time, beating well with each addition.
  6. Add the flour mixture alternately with the milk; beat well.

  7. Pour the batter into the 8x12 inch pan.
  8. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
  9. Let stand 5 minutes, then turn out onto a wire rack and cool completely.
  10. Store overnight to give the cake a chance to firm up before Icing.


  1. In a large bowl, combine confectioners’ sugar and cocoa.
  2. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
  3. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.


The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.

  1. Cut the cake into 24 squares.
  2. Place coconut in a shallow container.
  3. Using a fork, dip each square into the icing, then roll it in the coconut.
  4. Place onto rack to dry.
  5. Continue for each piece.