Lamingtons
Iconic Australian cake squares made of fluffy sponge cake dipped in chocolate icing and rolled in desiccated coconut.
- 40 min
- 142 kcal / serving
- easy
- vegetarian
- Protein
- 2.3 g
- Fat
- 6.3 g
- Carbs
- 18.5 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
20 servings
- 3 pc eggs (medium)
- 100 g sugar
- 150 g wheat flour
- 1 tsp baking powder
- 50 g butter (melted)
- 150 g powdered sugar & 3 tbsp cocoa powder (for the icing)
- 50 ml milk (for the icing)
- 100 g desiccated coconut (for coating)
Method
- Whip the eggs and sugar together until thick and pale. Fold in the flour and baking powder, then stir in the melted butter.
- Spread the batter into a small, lined baking tin (approx. 20x16 cm) and bake at 180 °C for 20 minutes. Let the sponge cool completely.
- Cut the cooled sponge cake into 20 even squares (approx. 4x4 cm).
- For the icing, whisk the powdered sugar, cocoa powder, and warm milk together until a smooth, runny glaze forms.
- Dip each cake square into the chocolate icing using a fork, ensuring all sides are thoroughly coated.
- Immediately roll the coated chocolate squares in the desiccated coconut and place them on a wire rack to set.
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