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Australian Lamingtons

Cloud-soft sponge, dipped in rich cocoa and sweet tea-kissed icing.
Each lamington is light, fluffy, and rolled in toasty coconut.
One bite: vanilla warmth, cocoa depth, and pure cozy bliss.

dessert ⏱ 70 min 330 kcal / portion 68.0 g carbs / portion (estimated) vegetarian eggglutenmilk

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Australian Lamingtons
v7 · rb0e705f985 20260727Z1751 20 g butter 1 tsp vanilla extract hot water to taste 277 g desiccated coconut tea to taste coffee to taste 🔥 preheat oven to 180°C and grease/line 20cm square tin 🌀 beat egg and sugar until thick and pale 🍳 melt butter 🌀 fold flour and cornflour into egg mixture 🌀 fold in butter-vanilla into sponge batter 🔥 ⏱ 25-30 min bake sponge until golden and springy ⏳ cool cake completely 🔪 cut cake into 16 squares 🔪 sift icing sugar and cocoa powder to make chocolate icing base 🌀 stir icing base with melted butter, hot water, and vanilla to make smooth icing 🔪 dip each square into chocolate icing and drain 🍽 roll coated squares in desiccated coconut ⏱ 30 min set on wire rack 🍽 serve with tea 🍽 serve with coffee Australian Lamingtons 🎉 4 pieces egg 100 g sugar 62.7 g flour 31.3 g cornflour 483 g icing sugar 32.8 g cocoa powder egg, sugar flour, cornflour icing sugar, cocoa powder desiccated coconut tea coffee
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Preparation steps

  1. preheat oven to 180°C and grease/line 20cm square tin
  2. beat egg and sugar until thick and pale
  3. melt butter
  4. fold flour and cornflour into egg mixture
  5. fold in butter-vanilla into sponge batter
  6. bake sponge 25-30 min until golden and springy
  7. cool cake completely
  8. cut cake into 16 squares
  9. sift icing sugar and cocoa powder to make chocolate icing base
  10. stir icing base with melted butter, hot water, and vanilla to make smooth icing
  11. dip each square into chocolate icing and drain
  12. roll coated squares in desiccated coconut
  13. set on wire rack for at least 30 minutes
  14. serve with tea
  15. serve with coffee

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