Lamingtons

"Traditional Lamingtongs made with your own home made sponge. My mum used to make these all the time YUM!"
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz photo by AmandaInOz
Ready In:
55mins
Ingredients:
12
Serves:
15
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ingredients

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directions

  • Grease lamington tin.
  • Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
  • Sift flour and salt, add alternately with milk to mixture.
  • Add vanilla.
  • Blend well, but do not over beat.
  • Add a little more milk if necessary to form a softy dropping consistency.
  • Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
  • Turn out and cool on a wire rack.
  • To make icing sift icing sugar in a bowl.
  • Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
  • When cake is cold cut into square of uniform size.
  • Dip each cake in icing then roll in coconut.
  • Set aside to become firm.
  • Repeat for remaining squares.

Questions & Replies

  1. I don't know what a lamington cake tin looks like. Could I substitute an American rectangular cake tin of 9 x 13 inches?
     
  2. what is the measurements of a lamington cake pan?
     
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Reviews

  1. I found the sponge to be more of a cake then a sponge but the result was very tasty and they were very easy to make! Will probably use the cake recipe again as a cake but will look for something a bit lighter next time I make lamingtons.
     
  2. I do agree that the cake needs to be at least a day old to hold the icing well... I usually add 2tablespoons of melted butter to the icing. We love lamingtons!
     
  3. I can only rate the sponge cake recipe as I did not use the icing recipe. At first tasting of the plain cake, my husband and I both thought the cake might be a little too vanilla flavored for lamingtons and my husband thought it was a little dry. However after coated in chocolate and coconut and allowed to sit for a day or so they were irresistable! The cake, if dry, was sufficiently moistened by the chocolate icing and held its shape and texture perfectly. I would use this cake recipe again.
     
  4. Great lamington recipe! I doubled the recipe and filled them with cream in the middle before adding the chocolate and coconut. They were very well received. Thanks JanelleC!
     
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RECIPE SUBMITTED BY

I live in Brisbane, Australia. I'm an Administration Officer for the State Government. I'm only 21 years old and I absolutely love cooking. I learnt from my mother when at a very younge age. I've held over 15 dinner parties. The biggest one I've held was for 16 people, and catered for my own 21st. I know quite a lot about low fat cooking and loosing weight. I lost a total of close to 35kgs. Starting out on my diet I discovered I had galstones which helped me on my weight loss. Now I have gained a lot of information and knowledge about weigh loss and low fat cooking. I'm actually just starting to get into Muay Thai Kick Boxing although I'm just a fan and love going to watch. Also just have to mention my lovely dog Snoopy!
 
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