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    You are in: Home / Community Forums / Kosher & Jewish Cooking / Coconut Bars/ Lamingtons?
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    Coconut Bars/ Lamingtons?

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    Sarah Chana
    Wed Feb 02, 2005 4:37 pm Groupie
    One of the (two) kosher bakeries in Cleveland, OH (Lax and Mandel, on Taylor Rd) has always made these AMAZING coconut bars, and I would love to duplicate them now that I no longer live in Cleveland. (My brother tells me that when he goes into kosher bakeries in other cities and asks for coconut bars, they inevitably respond immediately with the question, "Are you from Cleveland?" I guess we aren't the only fans of these yummy bars.) They are basically made with either white or chocolate cake, then frosted or dipped in some sort of chocolate sauce/frosting, and then coated in a thin layer of coconuts. Each bar is about 4"x2"x2". I have been told by someone (who? dunno) that they are similar to an English or Australian dessert called Lamingtons. Does any of this ring a bell to anyone?
    ann teapot
    Wed Feb 02, 2005 5:05 pm Groupie
    Lamingtons are really just a big cube of yellow cake covered in chocolate icing that then sticks to coconut. Is that what you mean. Its not English but Australian. Its one of their very old basic recipes.
    Sarah Chana
    Thu Feb 03, 2005 7:30 am Groupie
    I think that is what I mean. The Q then is, what type of chocolate icing? Any tricks in coating the bars with it? Why is it that the coconut bars from Lax and Mandel were sooooo far superior than those from the other kosher bakery?
    ann teapot
    Thu Feb 03, 2005 3:57 pm Groupie
    Yes Sarah, Im sorry I was a bit vague and you can get into quite a mess making these things. You need a solid kind of cake mixture that you can cut into cubes and it won't fall apart when you stick it in the wet chocolate. I have a really good pound cake mixture on my recipes or a Medeira cake. So you get a big bowl of melted chocolate, a fork, a cube of cake and in you go, let it drip off and with a big bowl of coconut throw it over the chocolate. Got the picture, and then let them set on baking parchment. I would use some good quality chocolate and milk chocolate mixed and add this to heated cream, like how you make ganache. They are really good. Go over to Aussie cooking if you want some authentic recipes for Lamingtons but this is how I make them. Regards Ann
    Sarah Chana
    Fri Feb 04, 2005 1:25 pm Groupie
    Thanks Ann. I went to the Aussie cooking group and they had all sorts of suggestions. Now the fun part: trying them!
    ann teapot
    Fri Feb 04, 2005 2:13 pm Groupie
    thanks Sarah, Ill go over there myself and have a look at that Ann
    Sat Feb 05, 2005 11:34 pm Groupie
    Hi Sarah Chana. I love lamingtons, promise to post that recipe too!!!! icon_razz.gif
    Richard's Cookies
    Sun Apr 18, 2010 6:06 am
    Newbie "Fry Cook" Poster
    Hi, Actually the original Coconut Bars (the kind we had people bring to us in NY or Ca. whenever they visited us from our hometown of Cleveland) are not made with melted chocolate but rather using butter/marg/oil, powdered sugar and cocoa powder to make the chocolate sauce.
    The cake used needs to be quite solid in order to soak in just the right amount of sauce and still keep its shape. When I was younger (some 35 years ago), I used to use a sponge -type cake that had been sitting around a few days, but have since found better ways of getting the right consistency while using a freshly baked cake (either white, yellow or choc - as per your taste).

    Good luck!
    Sun Apr 25, 2010 6:01 pm Groupie
    Richard, how long have you been running your bakery business? Do you have a store or sell to bakeries?
    Richard's Cookies
    Mon Apr 26, 2010 12:27 am
    Newbie "Fry Cook" Poster
    Hi TempR,

    I have been baking for some 40 years but this particular business has been open for a year now.
    I sell mostly to individuals and coffee shops on a pre-order basis .

    Tks for asking,
    sue o
    Wed Feb 16, 2011 10:14 pm
    Newbie "Fry Cook" Poster
    I realize most of the comments re coconut bars/lamingtons are from a few years ago, so don't know if folks are still following this issue, but here's what I know. As a young girl growing up in the 70's in NY, I looked so forward to visiting grandma in Cleveland and helping her make (and eat!) the famous Cleveland Coconut Bars. I have the recipe and have made them many, many times and always, friends and realtives go nuts over them! I was surprised to see the recipe for the "frosting" though. I don't recall it ever being a buttecream type frosting or a ganache type. We use water, sugar, cocoa and vanilla to make a chocolate syrup -- liike Hershey's but probably a little less sweet. Also, the cake is just a regular home baked chocolate or yellow or white cake or cake mix. The secret to dipping it in chocolate and not having the cake fall apart is that after you bake the cake and let it cool, you freeze it. Once frozen, you cut the square cake (my recipe makes an 8x8 cake) into 4 ot 5 bars. You remove only one bar at a time from the freezer, cut the bar into a few squares and then very carefully, dip a square into the syrup and then into the coconut, not "dirtying" the coconut, so that the sqares look all white and snowy. Once all squares are done, they are put back in the freezer where they can be stored for a long time. We eat them right from the freeer for a cold, wet , delicious treat!!
    Barb from South Euclid
    Sun Jul 31, 2011 2:30 pm
    Newbie "Fry Cook" Poster
    My internet search for Coconut Bar Cake Recipes makes me understand why something that was so common growing up in Cleveland is so odd in South Florida! I need to duplicate the kind I used to buy at Davis Bakery. Anyone willing to share the recipe more exact ingredients for the syrup?
    Sun Sep 16, 2012 7:17 pm
    Newbie "Fry Cook" Poster
    Can you or would you share the frosting recipe for coconut bars like the ones from davis bakery
    Wed Sep 19, 2012 5:39 pm
    Forum Host
    btripi wrote:
    Can you or would you share the frosting recipe for coconut bars like the ones from davis bakery

    btripi.... here are the recipes I found when entering "lamingtons" into the search bar:

    If that doesn't help you, perhaps someone in the Australian Forum can help, here is a link to that Forum:

    I am very much afraid that our beloved Sarah Chana, the original poster, cannot reply to you, as she has passed away. I didn't want you to think she was ignoring your request....I hope that you find what the info that will help you make these desserts.
    Wed Sep 19, 2012 9:04 pm
    Newbie "Fry Cook" Poster
    I am sorry to hear of her passing and I do apologize, but I had no way of knowing. Thank you for contacting me and thanks for the reply
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